Step 1

Puree the onions, tomatoes, garlic and ginger

Step 2

Place in the crockpot along with the rest of the ingredients, except the salt and the coriander leaves

Step 3

Add 3 cups water and set the slow cooker on high. (It is important to set this on high. Do not tweak to a low setting because the water won't cook off and you want the raw ingredients like the onions and tomatoes to cook thoroughly), I had originally suggested adding more water, but some readers say that's too much for them, so I suggest starting out with 3 cups and adding more if the mixture dries up. Six cups was just right in my cooker. Be sure to use drained chickpeas, and if you use the cooking water, factor that into the total amount of liquid used.

Step 4

Let the chana masala cook for six hours. Check occasionally and add water if needed.

Step 5

After six hours, add salt and coriander leaves and mix well.

Step 6

Serve with rice or rotis.