Spicy Crock Pot Chickpeas

• 1 tablespoon vegetable oil
• 2 onions, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons minced fresh gingerroot
• 2 teaspoons ground coriander
• 1 teaspoon cumin seed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne pepper (reduce if that's too spicy for your tastes)
• 2 teaspoons balsamic vinegar
• 2 cups coarsely chopped tomatoes (, canned or fresh)
• 2 (19 ounce) cans chickpeas, rinsed and drained

1. In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
2. Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
4. Serve with hot naan or pita bread.

vegetable oil, onions, garlic, fresh gingerroot, ground coriander, cumin, salt, fresh ground black pepper, cayenne pepper, balsamic vinegar, tomatoes, chickpeas

Taken from www.food.com/recipe/spicy-crock-pot-chickpeas-17172 (may not work)