Here is a crockpot version of a dish we love; to my family's taste, this is spiced just right!

CURRIED CHICKPEAS AND SPINACH

1 1/2 cups chopped onions (2 large)
4 cloves garlic, minced
1 tsp cumin
1 (10 oz) package of fresh spinach, chopped
1 1/2 tbsp curry powder
1 tsp ground ginger
1 tsp ground coriander
some vegetable bouillon to add to the cooking liquid of the beans (or 1 1/2 cups vegetable broth, if you are not using the water the chickpeas are cooked in)
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste
lemon juice

Combine all ingredients in your crock pot and let it cook on low 7 to 8 hours, or on high for 4 hours.

MY METHOD:

I quick soak raw chickpeas, then set them to cook on low overnight. I soak and cook 2 cups raw, which gives me roughly 5 cups cooked.

In the morning, I take out two cups, and most of the liquid (to make hummous later today!).

Then I soften the onions and garlic in the microwave with a bit of olive oil, and add the spice and tomato (1/2 a 28 oz tin of diced tomatoes).

I add a bit of bouillon to the cooking liquid in the crockpot with the beans, add the onion mixture, and leave to cook in the slow cooker until one hour before dinnertime.

Then, I add the spinach, sprinkle with the salt, and, just before serving, add a couple of tbsp of lemon juice to the curry.

Tonight, it is a hot summer evening. I served this curry with basmati rice, sliced cukes, and cantaloupe.

Enjoy!

Carolyn!