Name: Curried Chickpeas and Spinach
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H5M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 4 servings
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 vegetables, cover and cook 30 more minutes. Serve with naan.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Curried Chickpeas and Spinach

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