Step 1

First, in a medium saucepan, heat the olive oil, ginger and onions over medium heat. Then, cook until onion is very browned and reduced, about 15 minutes. Next, stir in the garlic, salt, pepper, chilis, turmeric and chana masala seasoning. After that, cook another 2-3 minutes until chilis are soft and mixture is fragrant.

Step 2

Next, pour the mixture into the base of a slow cooker along with the tomato paste, chickpeas and vegetable broth. Then, cook over low heat for 4-6 hours until thickened.

Step 3

Note, if you’d like a thinner sauce, thin with more vegetable broth.

Step 4

Finally, serve with rice and naan, garnish with cilantro.