Slow Cooker Indian-Spiced Chickpeas & Red Potatoes
 Total Time |
|---|
| 5.02 hours |
Ingredients
1 onion
2 cloves garlic
2 tsp olive oil
2 tsp coriander- 2 tsp cumin
- 0.5 tsp garam masala
0.5 tsp ginger- 0.25 tsp turmeric
0.25 tsp red pepper flakes- 1 tsp salt
1 15-oz can diced tomatoes- 2 Tbsp tomato paste
1 cup vegetable broth- 2 15-oz cans chickpeas
1 lb red potatoes, cut into 1/2" pieces- 1 small bunch cilantro
1 lime
Cookware
- 1 slow cooker
Instructions
Step 1
Sauté onion and garlic in olive oil.
Step 2
Add coriander, cumin, garam masala, ginger, turmeric, red pepper flakes, and salt and cook for 1 minute.
Step 3
Add diced tomatoes, tomato paste, and vegetable broth. Stir until combined.
Step 4
Pour into slow cooker, then stir in chickpeas and red potatoes, cut into 1/2" pieces.
Step 5
Cook on high for 4 to 5 hours or low for 8 to 10 hours.
Step 6
Ladle into a serve and serve with fresh cilantro and lime wedges for squeezing over the top.