A great back-pocket slow cooker recipe is a thing of beauty and a joy forever. I will always be a devotee of the slow cooker, and often find myself thanking my lucky stars that they’re even a thing – they’ve just saved me from so many phoned-in, take-out dinner days.
This particular recipe is an iteration of the types of meals I tend to make most often in my slow cooker: meat-based, saucy, flavor-packed numbers that please crowds and make for really great leftovers. This Slow Cooker Feta & Chickpea Masala is not only all of those things, but it’s also unique – you’re not going to see one thousand versions of this all over Pinterest or the Google. That, to me, is always cause to lean in and pay a bit more attention.
Admittedly, I’m going with 11 core ingredients here (I do this occasionally), one more than my usual 10-or-less approach. But each item is essential to the recipe’s incredible flavor profile.
I’d like to think that this recipe is still one of the most minimal Indian-ish creations you’ll find (that doesn’t involve a jar of pre-made curry sauce).
This recipe was inspired by the saag feta recipe in Priya Krishna’s wonderful new cookbook, Indian-ish, in which she replaces the traditional Indian cheese (paneer) with salty, briny, piquant feta cheese for a fun twist.
This twist is very “Kitchen Little” in that, by using the feta here, the classic Indian dish all of a sudden becomes much more accessible – more doable for most folks. Paneer isn’t something that’s quite hit the mainstream food scene in America (although I’m ready for that to happen), so I think by swapping in something with which most people are familiar (feta), the recipe gets a new life breathed into it; it gets the chance to really stretch its arms to a degree, and I’m all about that.
The creamy, sweet coconut milk gives the tomato-based sauce the requisite lusciousness (it’s my favorite ingredient of all time) and provides the perfect blanket for the hearty chickpeas and soft, bright feta.
The feta only cooks for the last 30 minutes of the recipe, which allows it to soften, warm up and really absorb the flavors of the sauce. If you put it in at the beginning of cook time, it would probably bee far too soft to really hold its shape.
We’ll simply saute some aromatics (onion, garlic, fresh ginger) and toast up some classic ground spices: cumin, turmeric, garam masala (taking a shortcut there – not using/grinding whole spices today). The slow cooking helps make the most of the minimal ingredient list, maximizing their flavors and turning this humble collection of ingredients into something rather show-stopping, if I do say so myself.
If you make this Slow Cooker Feta & Chickpea Masala , let me know! I’d love to see what you think. Also, I recommend giving it a try with my Restaurant Style Garlic Naan. Enjoy the weekend, friends.
Here is a ready-made pin for you! Simply save it to your “Slow Cooker Recipes” or “Easy Dinners” and you’ll be all set when the craving strikes.
Slow Cooker Feta Paneer Masala
This easy, flavor-packed recipe is inspired by Priya Krishna’s cookbook, Indian-ish. We’re replacing the classic Indian cheese, called “paneer,” with tangy, piquant feta for a fun, slightly more accessible twist. Alternatively, you can also use tofu here as well, instead of/in addition to the paneer, but the feta gets all baked-ish and soft and just oozes with flavor. It’s truly delicious, and I love Priya for sharing this trick! Serves about 4 people.
Ingredients
2 olive oil (or ghee)
1 small to medium yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 TBSP Garam masala
1 tsp turmeric
2 tsp ground cumin
Salt and pepper, as needed
28-oz can crushed tomatoes
14.5-oz can full-fat coconut milk
1/2 cup whole milk plain yogurt
14.5-oz can of chickpeas, rinsed and drained
8-oz block of feta cheese, sliced into bite-sized pieces
OPTIONAL SERVING SUGGESTIONS
Cooked basmati rice, for serving
Cilantro, for serving
Naan
Assorted spicy pickles
Instructions
- In a large skillet set over medium heat, add the ghee or olive oil. Add the onion and cook, stirring frequently, until tender; about 5 minutes. Add the garlic and ginger, along with the Garam masala, turmeric, and cumin. Cook (also stirring) for another minute to release all the flavors (we’re toasting the spices here). Season with salt and pepper to taste.
- Add the tomatoes, coconut milk, yogurt, and chickpeas. Stir to combine. taste it again, and season with a little more salt, as needed (the feta will also contribute some salt, so I go a little conservative on the salt in this recipe). Transfer the mixture to your slow cooker and cook, on low, for 6 hours, or on high, for 4. During the last 30 minutes of cook time (give or take) add the feta to the slow cooker, return the lid, and allow it to warm up, soften, and absorb the flavors of the sauce. Serve over hot cooked basmati rice with a shower of cilantro, if desired.
