½ tsp. cayenne pepper (more if you like more of a kick)
1 tsp. ground coriander
1 tsp. turmeric
1 tsp. sea salt
2 cans chickpeas, drained
Instructions
Combine everything except the chickpeas in a crock pot and turn on low for 6-8 hours. Add chickpeas, and cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.
Recipe by Frugal Bites at http://frugalbites.com/crock-pot-indian-food-chana-masala/