Name: Spicy Chickpea and Spinach Curry
Yield: Makes 4 servings
Ingredients: 2 cups dried chickpeas, picked over; 8 cups baby spinach leaves; 2 (15-ounce) cans diced tomatoes; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon garam masala*; 1/2 teaspoon ground turmeric; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh cilantro, chopped; *Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.; Slow cooker

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

Cook's note:

This recipe was originally prepared in an oval, 6-quart slow cooker.

Recipe notes

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