Slow Cooker Indian-Spiced Chickpeas and Potatoes Recipe

Name: Slow Cooker Indian-Spiced Chickpeas and Potatoes Recipe
Ingredients: 2 teaspoons olive oil; 1 medium yellow onion, diced (about 2 cups); 2 medium cloves garlic, minced (about 2 teaspoons); 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon ground ginger; 1/4 teaspoon turmeric; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1 (15-ounce) can diced tomatoes; 2 tablespoons tomato paste; 1 cup vegetable broth; 2 (15-ounce) cans chickpeas, drained and rinsed; 1 pound red potatoes, cut into 1/2-inch dice; 1 lime; Small bunch fresh cilantro; 3-quart or larger slow cooker

"A quick sauté and a few hours in the Crock-Pot is all the effort needed for this vegan slow cooker Indian dish—a great excuse to stock up on bulk spices...."

INGREDIENTS

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2 teaspoons olive oil

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1 medium yellow onion, diced (about 2 cups)

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2 medium cloves garlic, minced (about 2 teaspoons)

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2 teaspoons ground coriander

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2 teaspoons ground cumin

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1/2 teaspoon garam masala

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1/2 teaspoon ground ginger

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1/4 teaspoon turmeric

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1/4 teaspoon crushed red pepper flakes

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1 teaspoon kosher salt

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1 (15-ounce) can diced tomatoes

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2 tablespoons tomato paste

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1 cup vegetable broth

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2 (15-ounce) cans chickpeas, drained and rinsed

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1 pound red potatoes, cut into 1/2-inch dice

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1 lime

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Small bunch fresh cilantro

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3-quart or larger slow cooker

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