CROCKPOT GINGERED CHICKPEA AND SPICY TOMATO STEW RECIPE RECIPE - (4.3/5)

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe Recipe - (4.3/5) image

Provided by KEGMD

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tablespoons fresh ginger, minced
2 teaspoons ground coriander
1 teaspoons coriander seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 ounces each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Steps:

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.