Spicy Chickpea and Spinach Curry

This is very simple. Cook dried chickpeas overnight, then mix it up and cook; or if using canned, just mix it up and cook.

Read More at Epicurious

1 pound dried chickpeas, picked over
4 (15-ounce) cans chickpeas

8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

1. Soak dried chickpeas in the refrigerator for at least eight hours. Drain, then combine in crockpot with water to cover by 2 inches. Cook on low, 10-12 hours. If using canned chickpeas, just start at Step 2.

 2. Drain chickpeas. Add ½ cup water, spinach, tomatoes, coriander, garam masala, turmeric, salt, and black pepper. Cover and cook on low 3-4 hours. Stir in cilantro. Serve.


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