Spicy Chickpea And Spinach Curry

• 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
• Slow cooker

1. In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
2. Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

dried chickpeas, baby spinach leaves, tomatoes, ground coriander, ground cumin, garam masala, ground turmeric, kosher salt, freshly ground black pepper, fresh cilantro, cooker

Taken from www.epicurious.com/recipes/food/views/spicy-chickpea-and-spinach-curry-237287 (may not work)