Recipe courtesy of Food Network Kitchen
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Curried Chickpeas and Spinach
Total:
4 hr 20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

Photograph by Christopher Testani

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