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Crockpot Gingered Chickpeas & Spicy Tomato Stew

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This vegetarian stew has a lot going for it. Besides the ethereal smell and taste of this dish, it is dead simple to make.

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

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.

10 Comments

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cookincanuck on 2.8.2011

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

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asmilligan17 on 2.4.2011

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

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Katie on 3.1.2010

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!

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hikingval on 2.25.2010

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.

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Cooking In KC's Kitchen! on 2.24.2010

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

One Review

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tulipsmom on 8.22.2010

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!

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