Curried Chickpeas and Spinach

  3.9 – 7 reviews  • Spinach
For a nourishing plant-forward stew that pulls from chana saag, cook spinach, tomatoes, cauliflower and potatoes together with aromatics until tender. Serve with naan for added satisfaction.
Level: Easy
Total: 4 hr 20 min
Prep: 15 min
Cook: 4 hr 5 min
Yield: 4 servings
Level: Easy
Total: 4 hr 20 min
Prep: 15 min
Cook: 4 hr 5 min
Yield: 4 servings

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1 onion, chopped
  3. 4 cloves garlic, finely grated
  4. 1 2-inch piece ginger, peeled and finely grated
  5. 1 serrano chile pepper, seeded and finely chopped
  6. 2 tablespoons curry powder
  7. 1 15-ounce can chickpeas (do not drain)
  8. 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  9. 1/2 small head cauliflower, cut into florets
  10. 2 Yukon gold potatoes, cut into 1/2-inch cubes
  11. 1 14.5-ounce can diced tomatoes
  12. Kosher salt
  13. 8 ounces farmer’s cheese, crumbled
  14. Naan or other flatbread, for serving

Instructions

  1. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
  2. Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 525
Total Fat 15 g
Saturated Fat 3 g
Carbohydrates 78 g
Dietary Fiber 17 g
Sugar 13 g
Protein 24 g
Cholesterol 10 mg
Sodium 1328 mg
Serving Size 1 of 4 servings
Calories 525
Total Fat 15 g
Saturated Fat 3 g
Carbohydrates 78 g
Dietary Fiber 17 g
Sugar 13 g
Protein 24 g
Cholesterol 10 mg
Sodium 1328 mg

Reviews

Jeffery Johnson
I made this as written and after cooking for 3.5 hours, everything was still very crunchy. I have no problem with crunchy vegetables but I draw the line at crunchy potatoes. In an effort to salvage this meal, I added a can of coconut milk, reset the crock pot on high, came back an hour later and everything was good to go. The flavor is good but you may need to adjust the amount of curry powder depending on your tastes (I had to add some more since I added the coconut milk and I like a strong curry flavor). Next time, I’m adding the coconut milk at the start and tossing in 3 or 4 chopped carrots.
Christopher Arnold
Delicious. Made as written.
Janet Mccullough
Very easy and deliciously healthy meal. This has become a regular in our weeknight dinner rotation. It is a little spicy as written which is fine for me. My 3 year old prefers a little less spice so we usually reduce the amount of serrano. 
Jenny Cummings
It’s very spicy! I used a jalapeno, thinking it wasn’t quite as hot as a Serrano pepper – but that didn’t hold true. It was easy to put together and I like the combination of vegetables. Had to cook it on top of the stove because my slow cooker was a bit too small to hold everything and that seemed to work out just fine.

 

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