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Recipe “Chickpeas with Spicy Tomato Sauce”
Ingredients
1 tbsp olive oil2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leavesHow to do
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.
Serves 4-6.
