Curried Chickpeas Slow Cooker Version 4.0

• 1 (28 ounce) can diced tomatoes
• 4 (19 ounce) cans chickpeas, drained and well rinsed
• 3 tablespoons good curry paste
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 3 cups Baby Spinach
• 14 cup plain yogurt
• 1 (4 ounce) can tomato paste
• cayenne pepper (optional)

1. Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
2. At 30 minutes, add in 3 cups spinach, and stir well to mix.
3. At 7 hours 40 minutes, add yogurt, and stir well.
4. When done, serve over saffron rice, garlic naan or pappadums.

tomatoes, chickpeas, curry, garlic, ginger, ground cumin, turmeric, spinach, yogurt, tomato paste, cayenne pepper

Taken from www.food.com/recipe/curried-chickpeas-slow-cooker-version-4-0-384030 (may not work)