Slow Cooker Chickpeas with Spinach
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. From previous day put the chickpeas in water and let them stay like this overnight.
  2. Next day
  3. Preheat oven to 200°C/400°F.
  4. Place the sweet potatoes to a pan and bake for 20 minutes.
  5. Turn off the oven and let them stay for about fifteen minutes and then peel them and cut them in thin slices.
  6. In your slow cooker add all the ingredients including the potatoes, except the salt and pepper.
  7. Mix gently with a spoon and start your slow cooker.
  8. They need to be cooked at high for six hours.
  9. Half an hour before the ending add salt and pepper according to your liking.
  10. For those who do not have a slow cooker put everything, but the salt and pepper in a pot.
  11. Bring to boil and then reduce heat to low and let them cook slowly until the chick peas are soft.
  12. Check them in an hour to see if they are soft.
  13. If not continue for another hour.
  14. Half an hour before the end, add salt and pepper according to your tasting.
  15. Accompany the chickpeas with a dollop of Greek yogurt, they match perfectly.
Recipe by Culinary Flavors at