Crockpot Gingered Chickpea and Spicy Tomato Stew
Crockpot Gingered Chickpean and Spicy Tomato Stew might be a good recipe to expand your side dish recipe box. For $1.19 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 271 calories, 13g of protein, and 8g of fat each. Autumn will be even more special with this recipe. Head to the store and pick up onions, black pepper, ground coriander, and a few other things to make it today. This recipe from Cookin Canuck has 1266 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Crockpot Chickpea Stew with Balsamic Caramelized Onions, Spicy Chickpea Stew, and Spicy Chickpea & Spinach Stew.
Servings: 4
Ingredients:
2 tsp balsamic vinegar
1/2 tsp freshly ground black pepper
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
1 tsp coriander seeds
2 tbsp minced fresh ginger
4 cloves garlic, finely chopped
2 tsp ground coriander
1 tbsp olive oil
2 onions, finely chopped
1 tsp salt
2 cups (packed) fresh spinach leaves
2 cups coarsely chopped tomatoes, canned or fresh
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.
Step by step:
1. Heat olive oil in a large skillet over medium heat.
2. Add onions and cook, stirring, until the onions begin to brown.
3. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
4. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
5. Spread the chickpeas in the bottom of a crockpot (slow cooker).
6. Pour the tomato mixture over the chickpeas and stir well.Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
7. Serve as a side dish or over rice as an entrée.
Nutrition Information:
covered percent of daily need
