Crockpot Gingered Chickpea With Spicy Tomato Stew
This aromatic and flavorful chickpea stew is a hearty and satisfying dish that is perfect for a cozy meal. The combination of spices, tomatoes, and chickpeas creates a rich and savory stew that is both comforting and nutritious. It's a versatile recipe that can be enjoyed on its own or served over a bed of fluffy rice for a complete and wholesome meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 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 leaves
Instructions
- 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.
Yield
Serves 4 to 6
Nutrition
- Serving Size: 1 Cup
- Calories: 295.1 kcal
- Carbohydrate Content: 51.7 g
- Protein Content: 10.7 g
- Fat Content: 6.1 g
- Saturated Fat Content: 0.8 g
- Sodium Content: 987.3 mg
- Fiber Content: 11.1 g
- Sugar Content: 7.7 g
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