Curried Chickpeas and Spinach

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 15 min
  • Cook: 4 hr 5 min
  • Yield: 4 servings
For a nourishing plant-forward stew that pulls from chana saag, cook spinach, tomatoes, cauliflower and potatoes together with aromatics until tender. Serve with naan for added satisfaction.

Ingredients

Directions

  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.
  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 vegetables, cover and cook 30 more minutes. Serve with naan.