Slow Cooker Chickpea and Spinach Curry

By Sprig Originals ✓ · cooked up in Sprig

A completely hands-off Indian chickpea curry: everything goes into the slow cooker cold, and six hours later you have a thick, spinach-flecked masala that tastes like it simmered on the stove all afternoon. No browning, no tempering, no chopping beyond one onion. Serve it over rice or with warm naan for an easy meatless weeknight dinner that reheats beautifully.

Ingredients

• 2 15 oz cans chickpeas, drained and rinsed
• 1 14.5 oz can crushed tomatoes
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 1/2 cups frozen chopped spinach (about 8 oz), straight from the freezer
• 1 1/4 tsp kosher salt

Instructions

1. Tip the drained chickpeas, crushed tomatoes, onion, garlic, ginger, garam masala, cumin, turmeric, frozen spinach and salt into a 4- to 6-quart slow cooker. Do not add water — the tomatoes and spinach release plenty.
2. Stir everything together until the spices coat the chickpeas evenly, then push the frozen spinach down so it is submerged in the tomato.
3. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, without lifting the lid. The curry is ready when the onion is completely soft and the sauce has darkened and thickened around the chickpeas.
4. Stir well, then press about a quarter of the chickpeas against the side of the cooker with the back of a spoon and stir again — this thickens the sauce to a proper masala consistency. Taste and add salt if needed.
5. Let it sit uncovered for 5 minutes to settle, then spoon over basmati rice or scoop up with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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