1 pound dried chickpeas, picked over
8 cups baby spinach leaves
2 cans diced tomatoes (15 ounces each)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
1. Soak chickpeas in water eight hours or overnight. Drain, then combine them crockpot with water to cover by 2 inches. Cook on low, 10-12 hours.
2. Drain chickpeas. Add ½ cup water, spinach, tomatoes, coriander, cumin, garam masala, salt, turmeric, and black pepper. Cover and cook on low 2-3 hours. Stir in cilantro and serve.