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Crockpot Gingered Chickpea with Spicy Tomato Stew
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp minced fresh ginger
- 2 tsp ground coriander
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp balsamic vinegar
- 2 cups coarsely chopped tomatoes, canned or fresh
- 2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
- 2 cups (packed) fresh spinach leaves
Directions:View on Cookin Canuck
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