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Slow Cooker Channa Saag [Vegan, Gluten-Free]

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A hearty and savory dish that requires minimal effort and clean up! You will save time in the kitchen but won't spare any of the flavor!

Slow Cooker Channa Saag [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

295

Serves

6

Ingredients

To Make the Channa Saag:

  • Cooked garbanzo beans from below
  • 1 onion, small diced
  • 1 tablespoons coconut oil
  • 3 cloves garlic, minced and smashed into a paste
  • 1-inch ginger, grated
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon curry powder
  • 1/4 teaspoon garam masala
  • 1/2 cup coconut milk (or more if desired)
  • 2 medium tomatoes
  • 10 1/2-ounces spinach, roughly chopped
  • Salt and pepper to taste

To Make the Garbanzo Beans:

  • 1 1/4 cup dry chickpeas/garbanzo beans
  • 4 cup water
  • 3-4 cloves garlic
  • 2 bay leaves

To Make the Rice:

  • 1 cup jasmine rice
  • 2 cups water
  • 1 tablespoon coconut oil
  • Salt and pepper to taste

Preparation

To Make the Channa Saag:

  1. Set the slow cooker to sauté and add the onion, garlic, ginger and coconut oil.
  2. Sauté until the onions are translucent. Add the cayenne, curry, and garam masala. Saute for 2-3 minutes.
  3. Add the chickpeas, and cook for 2 minutes.
  4. Add the coconut milk, tomatoes and spinach and cook until the spinach is wilted.
  5. Season to taste with salt and pepper.
  6. Rinse the chickpeas, and add to the slow cooker. Add water, garlic, and bay leaves.
  7. Place the top on the slow cooker- close the pressure valve, and set to manual for 35 minutes.
  8. The pot will take time to come to pressure – once the 35 minutes of cook time is done, the pot will beep.
  9. Allow the pressure to come down naturally for 10-15 minutes, then open the pot.

To Make the Rice:

  1. Place the top on the slow cooker – close the pressure valve, and place on setting “rice”.
  2. When the time is up automatically, turn the valve to vent.
  3. After all the steam has released, open the lid and gently stir the rice with a spoon.
  4. Season with salt and pepper to taste.

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AUTHOR & RECIPE DETAILS


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Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!


 

 

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