Recipes, Vegetarian

Gingered Chickpea w/Spicy Tomato Stew

Gingered Chickpea w/Spicy Tomato Stewchickpea-stew-680


  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tbsps fresh ginger, minced
  • 2 tsps ground coriander
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsps balsamic vinegar
  • 2 cups coarsely chopped tomatoes
  • 2 cans (15 oz each) chickpeas, rinsed and drained, or 2 cups dried chickpeas, cooked and drained
  • 2 cups (packed) fresh spinach leaves


  • 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, salt and pepper. Keep stirring for 1 minute.
  • Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
  • Spread the chickpeas in the bottom of a crock pot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
  • Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 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.

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