Slow Cooker Indian-Spiced Chickpeas and Potatoes
Ingredients
The base
-
2
teaspoons
olive oil
-
1
medium
yellow onion, diced (about 2 cups)
-
2
medium cloves
garlic, minced (about 2 teaspoons)
-
15
ounces
diced tomatoes, 1 can
-
2
tablespoons
tomato paste
-
1
cup
vegetable broth
-
30
ounces
chickpeas, drained and rinsed (2 cans)
-
1
pound
red potatoes, cut into ½-inch dice
-
1
lime
for serving
-
small bunch
fresh cilantro, for serving
The spices
-
2
teaspoons
ground coriander
-
2
teaspoons
ground cumin
-
½
teaspoon
garam masala
-
½
teaspoon
ground ginger
-
¼
teaspoon
turmeric
-
¼
teaspoon
crushed red pepper flakes
-
1
teaspoon
kosher salt
Instructions
- Heat olive oil in a large sauté pan over medium heat and add the diced onion, cooking until softened.
- Stir in minced garlic and spices, cooking for an additional minute.
- Add diced tomatoes, tomato paste, and vegetable broth, stirring until combined.
- Transfer the mixture to the slow cooker and stir in chickpeas and diced potatoes.
- Cook on high for 4-5 hours or low for 8-10 hours until the potatoes are fork-tender.
- Serve in bowls topped with fresh cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4-6
Calories
501
Total fat
8g
Total carbohydrates
89g
Total protein
23g
Sodium
931mg
Cholesterol
0mg
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