Curried Chickpeas and Spinach

2017-01-08
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, finely grated
  • 1 2-inch piece ginger, peeled and finely grated
  • 1 serrano chile pepper, seeded and finely chopped
  • 2 tablespoons curry powder
  • 1 15-ounce can chickpeas (do not drain)
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 small head cauliflower, cut into florets
  • 2 Yukon gold potatoes, cut into 1/2-inch cubes
  • 1 14.5-ounce can diced tomatoes
  • Kosher salt
  • 8 ounces farmer's cheese, crumbled
  • Naan or other flatbread, for serving

Method

Step 1

Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.

Step 2

Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

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