Curried Chickpeas and Spinach

• 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
• 2 Yukon gold potatoes, cut into 1/2-inch cubes
• 1 14 .5-ounce can diced tomatoes
• Kosher salt
• 8 ounces farmer's cheese, crumbled
• Naan or other flatbread, for serving

1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
4. Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker.
5. Cover and cook on high, 3 1/2 hours.
6. Scatter the cheese over the vegetabls, cover and cook 30 more minutes.
7. Serve with naan.
8. Photograph by Christopher Testani

extravirgin olive oil, onion, garlic, ginger, serrano chile pepper, curry powder, chickpeas, cauliflower, gold potatoes, tomatoes, kosher salt, s cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-chickpeas-and-spinach.html (may not work)