Recipe(tried): Carolyn's Favourite Curried Chickpeas and Kale or Spinach (crockpot)

Sometimes I use canned chickpeas, other times I quick soak in the evening after dinner, and cook them overnight (in my slow cooker, I have posted the method previously) to make this the next day...with the leftover beans, I make hummus.

I serve this with basmati rice, and tandoori naan.

CURRIED CHICKPEAS AND KALE

2 Tbsp ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 Tbsp curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste

Combine all ingredients in your crockpot.

Cover and let it cook on low 7 to 8 hours, or on high for 4 hours.