This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

　　

Ingredients

Makes 4 servings

　　2 cups dried chickpeas, picked over

　　8 cups baby spinach leaves

　　2 (15-ounce) cans diced tomatoes

　　2 teaspoons ground coriander

　　2 teaspoons ground cumin

　　1 teaspoon garam masala*

　　1/2 teaspoon ground turmeric

　　2 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons fresh cilantro, chopped

　　*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.

　　

Special Equipment

Slow cooker

　　

Step 1

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

　　

Step 2

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

　　Cook's note:

　　This recipe was originally prepared in an oval, 6-quart slow cooker.