CURRIED CHICKPEAS AND SPINACH

Curried Chickpeas and Spinach image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

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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

Steps:

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 vegetabls, cover and cook 30 more minutes. Serve with naan.