Ingredients
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1 tablespoon vegetable oil
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4 garlic cloves, finely chopped
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2 teaspoons ground coriander
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1 teaspoon cumin seed
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon cayenne pepper (reduce if that's too spicy for your tastes)
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2 teaspoons balsamic vinegar
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2 cups coarsely chopped tomatoes (, canned or fresh)
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2 (19 ounce) cans chickpeas, rinsed and drained
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2 onions, peeled and finely chopped
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2 tablespoons minced fresh gingerroot
Instructions
- In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
- Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
- Serve with hot naan or pita bread.