Slow Cooker Chickpea Tikka Masala

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Servings: 4 Prep: 25 min Cook: 395 min Pescetarian Vegan Vegetarian Slow Cooker/Crock Pot Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

15 ounces cooked chickpeas 1 head cauliflower 1 ⅛ teaspoons sea salt, plus more to taste 1 tablespoon garam masala ½ teaspoon ground turmeric 1 ½ teaspoons cumin ¾ teaspoon paprika ½ teaspoon cinnamon ½ teaspoon ground black pepper ⅛ teaspoon cayenne pepper, or more for heat ½ onion ½ inch fresh ginger 2 teaspoons minced garlic 14 ½ ounces tomato puree 6 ounces full fat coconut milk 1 tablespoon extra virgin olive oil 1 bay leaf 1 tablespoon arrowroot 2 tablespoons water 1 ½ teaspoons lemon juice ¼ bunch cilantro

Instructions

1. Preheat the slow cooker to high.

2. Drain and rinse chickpeas.

3. Place chickpeas, sea salt and spices in the slow cooker. Stir to combine.

4. Peel and dice the onion. Peel and mince the ginger.

5. Add onion, garlic, ginger, tomato puree, coconut milk, olive oil, and bay leaf to the slow cooker. Stir to combine well.

6. Cover and cook for 6 hours on low.

7. When done, in a medium bowl, whisk together arrowroot and water, then pour the mixture into the slow cooker and gently stir.

8. Let cook an additional 20 minutes to thicken. Add the lemon juice over the mixture and stir.

9. Chop cilantro.

10. Serve hot, garnished with chopped cilantro.