Curried Chickpeas and Spinach

Total Time:
4 hr 20 min
Prep:
15 min
Cook:
4 hr 5 min

Yield:
4 servings
Level:
Easy

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
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


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Curried Chickpea Doubles