Comments on: Crockpot Gingered Chickpeas & Spicy Tomato Stew

By: cookincanuck

cookincanuck — Tue, 08 Feb 2011 13:57:30 +0000

asmilligan17 – As long as they’re soaked, there shouldn’t be any problem using dried chickpeas.

By: asmilligan17

asmilligan17 — Sat, 05 Feb 2011 04:23:29 +0000

Can you use dried chick peas if they’re already soaked?

By: tulipsmom

tulipsmom — Sun, 22 Aug 2010 21:49:12 +0000

Made this today, using a can of black beans because I only had one can of chickpeas and adding some cilantro because I had no spinach. Hey, we live in the country! I also added some sri racha pepper sauce for more spice. Like others, I cooked it on the stove for about an hour at very low heat. Great recipe!

By: Katie

Katie — Mon, 01 Mar 2010 20:20:23 +0000

Made this last night (skipped the coriander seeds because I had none on hand). VERY flavorful. Served as main dish over rice. It’s definitely a keeper for us!

By: hikingval

hikingval — Fri, 26 Feb 2010 00:08:23 +0000

As a vegetarian, I am always on the lookout for recipes that I can use with my crockpot. This recipe delivers! Quite a satisfying meal, prepared with brown rice. I love how the spinach retains it’s vibrant green color when added at the end like the recipe calls for.

By: Cooking In KC\'s Kitchen!

Cooking In KC\'s Kitchen! — Wed, 24 Feb 2010 20:20:48 +0000

Looks like a great recipe. I can’t wait to try it out!

By: Cooking In KC\'s Kitchen!

Cooking In KC\'s Kitchen! — Wed, 24 Feb 2010 20:20:13 +0000

Looks like a great recipe, can’t wait to try!

By: pjstl

pjstl — Thu, 17 Dec 2009 19:22:05 +0000

This is a delicious and easy main course! Thanks so much. The perfect amount of flavor: I would not delete anything. I used all the spices (slightly less ginger because I ran out).
I made it a day ahead – – actually 2 days, as I soaked dry chickpeas overnight, and the next evening cooked them up for an hour and then added the ingredients and cooked gently on the stovetop for two more hours. I definitely think this dish benefits from the beans having plenty of time to soak in the flavors of the other ingredients.

We served it over brown rice, with a side of potato latkes, applesauce and sour cream. I think a green salad would be a nice side. Also some yogurt (or sour cream!) with a bit of cilantro would be cooling.

By: anniepalmer81

anniepalmer81 — Mon, 14 Dec 2009 14:14:29 +0000

I made this for my family, and we really liked it. The coriander seeds really added an extra punch; I think I’ll leave them out next time. The flavor was fantastic, and it was easy to prepare! I made it on the stovetop in a dutch oven.

By: stacyfrpgh

stacyfrpgh — Mon, 07 Dec 2009 20:35:26 +0000

I made this for my daughter and I. Instead of using dried chick peas, I used canned. I made it on the stovetop and ran the gas very low for about two hours keeping my eye on it. This was very delicious and we ate it for a light dinner without rice, then the next time we ate it over brown rice for a complete protein. I didn’t have coriander seeds, just the powder, but it was a nice spicy taste without heat. I could cut down on the onions a little without missing them. I would definitely make this again and not worry about the extended time it says on the receipe.