Crockpot Gingered Chickpeas & Spicy Tomato Stew

Ingredients

• 1 Tablespoon Olive Oil
• 2 whole Onions, Finely Chopped
• 4 cloves Garlic, Finely Chopped
• 2 Tablespoons Minced Fresh Ginger
• 2 teaspoons Ground Coriander
• 1 teaspoon Coriander Seeds
• 1 teaspoon Salt
• ½ teaspoons Freshly Ground Black Pepper
• 2 teaspoons Balsamic Vinegar
• 2 cups Coarsely Chopped Tomatoes, Fresh Or Canned
• 2 cans (15 Oz. Size) Chickpeas, Drained And Rinsed
• 2 cups (packed) Fresh Spinach Leaves

Preparation Instructions

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. 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 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.