Curried Chickpeas and Spinach

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 15 min
  • Cook: 4 hr 5 min
  • Yield: 4 servings
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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


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