Curried Chickpeas and Spinach

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

14 ingredients

8 steps

Ingredients

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

Directions

1

Heat the olive oil in a medium skillet over medium-high heat.
2

Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
3

Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
4

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.
5

Cover and cook on high, 3 1/2 hours.
6

Scatter the cheese over the vegetabls, cover and cook 30 more minutes.
7

Serve with naan.
8

Photograph by Christopher Testani