The recipe is here.
Ingredients
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp minced fresh ginger
- 2 tsp ground coriander
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp balsamic vinegar
- 2 cups coarsely chopped tomatoes, canned or fresh
- 2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
- 2 cups (packed) fresh spinach leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
- Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
- Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
- Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
- Serve as a side dish or over rice as an entrée.
