Curried Chickpeas and Spinach

By angelahon

Curried Chickpeas and Spinach

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, finely grated
• 1 2 -inch piece ginger, peeled and finely grated
• 1 serrano chile pepper, seeded and finely chopped
• 2 tablespoons curry powder
• 1 15 -ounce can chickpeas (do not drain)
• 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 small head cauliflower, cut into florets
• 1/2 small butterbut squash
• 1 14 .5-ounce can diced tomatoes
• Kosher salt
• 8 ounces farmer's cheese, crumbled

Preparation

Step 1

Heat the olive oil in a medium skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.

Combine the chickpeas and their liquid, spinach, cauliflower, butternut squash, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker.

Cover and cook on low, 6 hours.

Scatter the cheese over the vegetabls, cover and cook 30 more minutes.