Crockpot Gingered Chickpeas & Spicy Tomato Stew

• 1 Tablespoon Olive Oil
• 2 whole Onions, Finely Chopped
• 4 cloves Garlic, Finely Chopped
• 2 Tablespoons Minced Fresh Ginger
• 2 teaspoons Ground Coriander
• 1 teaspoon Coriander Seeds
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 teaspoons Balsamic Vinegar
• 2 cups Coarsely Chopped Tomatoes, Fresh Or Canned
• 2 cans (15 Oz. Size) Chickpeas, Drained And Rinsed
• 2 cups (packed) Fresh Spinach Leaves

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and cook, stirring, until the onions begin to brown.
3. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper.
4. Cook, stirring, for 1 minute.
5. Add balsamic vinegar and tomatoes.
6. Bring the mixture to a boil.
7. Spread the chickpeas in the bottom of a crockpot (slow cooker).
8. Pour the tomato mixture over the chickpeas and stir well.
9. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
10. Just before serving, stir in spinach.
11. You could use any leafy green that appeals to you, such as Swiss chard or kale.
12. Serve as a side dish or over rice as an entree.

olive oil, onions, garlic, fresh ginger, ground coriander, coriander seeds, salt, freshly ground black pepper, balsamic vinegar, tomatoes, chickpeas, fresh spinach leaves

Taken from tastykitchen.com/recipes/main-courses/crockpot-gingered-chickpeas-spicy-tomato-stew/ (may not work)