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July 4, 2015

Slow-Cooker Spiced Chickpea Curry

2 Tbsp oil
2 onions, thinly sliced on the vertical
1 clove minced garlic
1 Tbsp curry powder
2 tsp ground coriander
2 tsp ground cumin
1/8 tsp cayenne pepper (or up to 1 tsp for a spicy version)
1/2 tsp ground turmeric, optional
1/2 cup water
2 cups cooked chickpeas (about 1 can, drained and rinsed)
1 can diced tomatoes with juice
1 tsp brown sugar
salt and freshly ground black pepper
2 Tbsp chopped mint leaves
1 cup baby spinach leaves (can substitute baby kale)
1/2 cup plain yogurt, lightly whisked (can substitute heavy cream)

In a skillet or wok, heat oil over low heat. Add onions and cook, stirring occasionally, until lightly golden, about 15 minutes. Add garlic, curry powder, coriander, cumin, cayenne and turmeric and stir-fry until fragrant, about 2 minutes. Add water and stir well.

Transfer to slow cooker stoneware. Stir in chickpeas, tomatoes, with juice, and sugar. Season to taste with salt and freshly ground black pepper. Cover and cook on low for 6 hours or on high for 3 hours, until mixture is hot and bubbly. Stir in mint.

To serve, divide spinach evenly among four shallow bowls and top with chickpea mixture. Drizzle with yogurt and serve immediately.

Servie this with steamed rice and/or an Indian bread such as naan.

Serves 4.