Description
A simple and nutritious crockpot dish featuring chickpeas and spinach in a flavorful masala sauce.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper (optional)
- Salt to taste
Instructions
- Heat olive oil in a pan over medium heat. Sauté onion, garlic, and ginger until soft.
- Add garam masala, turmeric, cumin, coriander, and cayenne pepper. Stir for 1 minute.
- Transfer the mixture to the crockpot along with chickpeas, diced tomatoes, tomato paste, and coconut milk. Stir well.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Stir in chopped spinach 10 minutes before serving.
- Serve warm with rice or naan.
Notes
- For extra protein, add tofu or paneer.
- Adjust spice levels to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian