Slow Cooker Chickpeas with Spinach
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 400 gr. / 14 oz. chickpeas
- 250 gr. / 9 oz. baby spinach
- 1 onion, chopped
- 3 garlic cloves, minced
- 400 ml / 13.5 fl. oz. coconut cream or milk
- 3 sweet potatoes
- Bunch of dill, finely chopped
- Bunch of parsley, finely chopped
- ¼ cup tomato juice
- 1 cup of water
- 1 cup of water in which we have dissolved 2 tsp of double concentrated tomato paste
- ¼ cup olive oil
- 1 tsp of each of the following: paprika, cumin, cardamom, mild chili powder, ground ginger, dried coriander
- Salt and pepper
- Greek yogurt for serving
- From previous day put the chickpeas in water and let them stay like this overnight.
- Next day
- Preheat oven to 200°C/400°F.
- Place the sweet potatoes to a pan and bake for 20 minutes.
- Turn off the oven and let them stay for about fifteen minutes and then peel them and cut them in thin slices.
- In your slow cooker add all the ingredients including the potatoes, except the salt and pepper.
- Mix gently with a spoon and start your slow cooker.
- They need to be cooked at high for six hours.
- Half an hour before the ending add salt and pepper according to your liking.
- For those who do not have a slow cooker put everything, but the salt and pepper in a pot.
- Bring to boil and then reduce heat to low and let them cook slowly until the chick peas are soft.
- Check them in an hour to see if they are soft.
- If not continue for another hour.
- Half an hour before the end, add salt and pepper according to your tasting.
- Accompany the chickpeas with a dollop of Greek yogurt, they match perfectly.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/slow-cooker-chickpeas-with-spinach/
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