Curried Chickpeas and Spinach

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Prep: 15 min.

Cook: 4 hr 5 min.

Total: 4 hr 20 min.

Yield: 4 servings

Ingredients:

• 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

Instructions:

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. Cover and cook on high, 3 1/2 hours.
5. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan.

Recipe By: foodnetwork.com