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.



  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.