Ingredients

The following ingredients have 5 Servings
  • 1 1/2 tablespoon olive oil
  • 2 onions (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 2 tablespoon minced fresh ginger
  • 2 teaspoon ground coriander
  • 1 teaspoon coriander seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon balsamic vinegar
  • 2 1/2 cups coarsely chopped tomatoes (canned or fresh)
  • 2 cans (15 oz each) chickpeas (rinsed & drained)
  • 2 cups packed fresh spinach leaves
  • 3 tablespoons minced flat-leaf parsley

Instruction

  • Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
  • Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
  • Stir in the balsamic vinegar and tomatoes.
  • 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 hours or on HIGH for 3 hours.
  • Just before serving, stir in the spinach and parsley.
  • Serve as a side dish or over rice as an entrée.