Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 4-6 servings

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
Equipment:
• 3-quart or larger slow cooker

Instructions

1. Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable broth. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
2. Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
3. Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.

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