Curried Chickpeas And Spinach
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a medium skillet over medium-high heat
2
Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes
3
Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside
4
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
5
Cover and cook on high, 3 1/2 hours
6
Scatter the cheese over the vegetabls, cover and cook 30 more minutes
7
Serve with naan
8
Photograph by Christopher Testani