Gingered Chickpeas in a garlicky tomato sauce

I've wanted to do this recipe for a while and don't know what I was waiting for - it was really yummy!

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

1. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
2. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
4. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
5. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
6. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
7. Serve as a side dish or over rice as an entrée.