SLOWCOOKER CURRIED CHICKPEAS
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs oil
1 onion, chopped
4 cloves garlic, grated
2" piece ginger, peeled, grated
1 serrano chile pepper, seeded, chopped
2 tbs curry powder
15 oz can chickpeas, do not drain
10 oz pkg frozen chopped spinach, squeezed dry
1/2 head cauliflower, cut into florets
2 potatoes, cubed
14.5 oz can diced tomatoes
Salt
8 oz cheese, crumbled
Heat oil in a skillet. Add onion, cook until lightly browned. Add garlic, ginger, serrano and curry powder, continue cooking 1 min. set aside. *Combine chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, salt and cooked onion mixture in a slowcooker. Cook on high 3 1/2 hours. Scatter cheese over vegetables, cook 30 min. more. SERVE & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
