1 pound dried chickpeas, picked over8 cups baby spinach leaves2 cans diced tomatoes (15 ounces each)2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon garam masala½ teaspoon ground turmeric1 teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons chopped fresh cilantro 1. Soak chickpeas in water eight hours or overnight. Drain, then combine them crockpot with water… Continue reading Spicy Chickpea and Spinach Curry (Epicurious)