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Chickpeas, also known as garbanzo beans, are a staple in many culinary traditions worldwide. They are particularly celebrated in plant-based diets for their high protein content, making them a fantastic meat alternative. A single cup of cooked chickpeas contains around 15 grams of protein, along with an impressive array of vitamins and minerals, including iron, magnesium, and folate. This nutrient density not only supports muscle health but also promotes overall well-being.

Slow Cooker Chickpea Curry with Spinach

Discover the joys of plant-based cooking with the Spiced Chickpea & Spinach Delight, a hearty and nutritious curry that brings vibrant flavors and comforting warmth to your table. This dish combines protein-rich chickpeas and fresh spinach, enhanced by aromatic spices like cumin and turmeric. Perfect for those looking to embrace a healthier lifestyle, this delicious recipe is not only easy to prepare but also a feast for the senses, showcasing the essence of Indian cuisine. Enjoy the delightful fusion of flavors and benefits of this wholesome meal!
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Ingredients
  

2 cups dried chickpeas (soaked overnight)

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

4 cups fresh spinach, washed and chopped

1 tablespoon curry powder

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Instructions
 

Prepare the Chickpeas: Drain and rinse the soaked chickpeas. Set aside.

    Sauté the Aromatics: In a skillet over medium heat, heat the olive oil. Add cumin seeds and sauté for about 1 minute until fragrant. Then add the chopped onion, garlic, and ginger. Cook until the onion is translucent and fragrant.

      Build the Base: Stir in the curry powder, turmeric, and garam masala. Cook for another minute, allowing the spices to bloom.

        Combine Ingredients in Slow Cooker: Transfer the sautéed mixture into the slow cooker. Add the rinsed chickpeas, diced tomatoes (with juices), and coconut milk. Stir to combine.

          Season: Season with salt and pepper to taste. Give everything one last good mix in the slow cooker.

            Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours. The chickpeas should be tender and the curry thickened.

              Add Spinach: About 30 minutes before serving, stir in the chopped spinach. Cover and let it wilt and blend into the curry.

                Finish and Serve: Once done, squeeze fresh lime juice into the curry, adjust seasoning if necessary. Serve hot, garnished with chopped cilantro over cooked rice or with warm naan.

                  Prep Time, Total Time, Servings: 15 min | 6-8 hours | 4-6 servings