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 ½" 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 ½" 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.

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