Oct 22
2009

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpeas & Spicy Tomato Stew Recipe

By the time that dinnertime rolled around last night, my family had heard enough out of me. That morning, I had sautéd some onions with a mixture of fresh ginger, garlic, and spices, added some tomatoes and combined this mixture with some chickpeas (garbanzo beans) in my crockpot. By lunchtime, my house smelled as good as frying bacon on a Sunday morning (my apologies to any vegetarians who might be reading this – please just try to imagine the smell of simmering gingered chickpeas). Much to my family’s exasperation, I continuously inhaled deeply and exclaimed, “That smells SO good!” throughout the rest of the day. Their torture only got worse at dinnertime.  With each bite, I let out an audible groan of satisfaction.  Their eye-rolling became less subtle as the meal progressed.

This vegetarian stew has a lot going for it.  Besides the ethereal smell and taste of this dish, it is dead simple to make.  Sauté some onions and spices, toss them with some chickpeas, and let the crockpot do the rest of the work. From the Family Crockpot Applesauce to the Crockpot Chicken, Black Bean and Chipotle Soup, my hard-working slow cooker has earned its keep over the past couple of weeks.

The recipe:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 finely chopped onions and cook, stirring, until the onions begin to brown.

Add 4 finely chopped garlic cloves, 2 tablespoons minced fresh ginger, 2 teaspoons ground coriander, 1 teaspoon coriander seeds, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cook, stirring, for 1 minute.

Add 2 teaspoons balsamic vinegar and 2 cups coarsely chopped canned or fresh tomatoes. Bring the mixture to a boil. Rinse and drain 2 cans (15 oz each) of chickpeas or cook and drain 2 cups dried chickpeas. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.

Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in 2 cups (packed) fresh spinach leaves. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

Other chickpea recipes:
Kalyn’s Kitchen’s Spicy Sauteed Chickpeas with Beef & Cilantro
Simply Recipes’ Chickpea Potato Curry
Book of Yum’s Thai Coconut Chickpea Recipe

Crockpot Gingered Chickpea with Spicy Tomato Stew

Yield: Serves 4 to 6

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 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

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
  2. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
  3. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
  4. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
  5. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  6. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
  7. Serve as a side dish or over rice as an entrée.

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{ 29 comments… read them below or add one }

1 alison October 22, 2009 at 2:46 am

so goood!beautiful!

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2 Chow and Chatter October 22, 2009 at 2:53 am

oh this is great what a neat idea for an easy meal after work

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3 pegasuslegend October 22, 2009 at 3:09 am

What a totally healthy meal very nice thank you!

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4 citronetvanille October 22, 2009 at 3:15 am

Now I can smell it too :o) – it's amazing that after that many hours of crockpot cooking, the chick peas are still nice and round, not mushy. I don't have a crock pot, maybe time to get one! Funny story, I can just picture the dinner! Besides I think vegetarian is the way to go, I was reading some article at the doctor's office this morning, and it seems like mercury in fish and seafood is doing a lot of damages.

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5 MaryMoh October 22, 2009 at 5:13 am

This dish looks so delicious. I love chick peas. I always cook it in pressure cooker. I like it soft and yet still remains whole.

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6 penny aka jeroxie October 22, 2009 at 5:35 am

I am missing out on chickpea dishes. ughhh…. This looks really good.

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7 Jenn October 22, 2009 at 5:58 am

This looks good. Now I'm kicking myself for not getting those cans of chickpeas from when went grocery shopping. This means I have to go back.

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8 Kalyn October 22, 2009 at 6:16 am

This does sound just fantastic. I can see why you would want to keep talking about it!

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9 The Klutzy Cook October 22, 2009 at 6:35 am

I love my crockpot (or slow cooker as i call it) and am always on the hunt for new recipes, particularly side dishes. I think this would fit the bill well. Thanks.

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10 Sophie October 22, 2009 at 6:41 am

What a tasty & healthy meal this is!!

Excellent!!

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11 Divina Pe October 22, 2009 at 7:12 am

This looks great. I love chickpeas and the slow cooker makes a huge difference although I haven't tried it yet. Your blog is looking good as well.

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12 Jamie October 22, 2009 at 7:34 am

A beautiful, luscious vegetarian meal. Yum! I can smell it from here!

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13 Lea Ann October 22, 2009 at 12:14 pm

This looks absolutely amazing and I can almost smell the flavors. Will save this recipe and give it a try. And healthy – you can't beat that.

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14 Cookin' Canuck October 22, 2009 at 3:41 pm

Thanks so much for all of your comments.

Citronetvanille, the chickpeas really do hold their shape well in this recipe. If they were mushy, I wouldn't find this appealing at all.

MaryMoh, I don't have a pressure cooker, but it sounds like a quick, easy way to cook chickpeas.

Kalyn, I had the leftovers for lunch yesterday, so I was STILL talking about it.

DivinaPe, thanks for the comments about the blog. I have been having fun playing around with the look.

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15 Tasty Eats At Home October 22, 2009 at 6:11 pm

My husband rolls his eyes when I spend days talking about a certain dish…it's funny! This looks wonderful and healthy. While chickpeas seem to not like me as much as I like them, I might have to give them another go! Yum!

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16 KrisKishere October 22, 2009 at 6:21 pm

That is beautiful, and so different. My husband loves chickpeas – I'll have to make this for him :)

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17 janet October 22, 2009 at 6:22 pm

That looks wonderful, I love vegetarian recipes for the crockpot.

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18 5 Star Foodie October 22, 2009 at 6:33 pm

The chickpea stew looks excellent, wonderful flavors with ginger!

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19 Jessie October 22, 2009 at 8:34 pm

now I know what I am going to do with the two cans of chickpeas I have in my pantry. This looks wonderful!

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20 Fresh Local and Best October 22, 2009 at 9:29 pm

I've been looking for a good recipe to use garbanzo beans! This fits the bill, it looks so hearty and flavorful!

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21 Chef Fresco October 23, 2009 at 12:46 am

Mmm I love crockpot recipes! This looks delicious!

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22 pegasuslegend October 23, 2009 at 10:28 am

congrats on Foodbuzz today this dish is on the Top 9!!!

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23 lisa October 23, 2009 at 12:40 pm

I love it when you can tell how good a dish will be by the aroma that fills your house. This looks delicious, and I love the added spinach.

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24 Andrea@WellnessNotes October 23, 2009 at 2:06 pm

I have been looking for interesting slow cooker meals. This sounds and looks amazing! It's going on my "must make" list.

Congrats on being in the Top 9! :)

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25 Christie @ Honoring Health October 23, 2009 at 2:14 pm

Sounds delicious! I have actually been looking for a crockpot chickpea recipe and this totally fits the bill.

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26 Lea Ann October 23, 2009 at 7:07 pm

CONGRATS on making Foodbuzz top 9! High Five!

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27 Cat and Mouse October 31, 2009 at 11:23 am

Mmmm-mmm-mm!! I am going to try this – it looks GORGEOUS! Also, I do that 'mm-mmm, yum-yum-yum-ing' a lot when eating things I enjoy. My sister laughs at how excited I get over a good dinner! Mouse x

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28 KEL November 14, 2009 at 4:33 pm

I actually made this recipe. It was delicious as advertised. The family also loved it. We got one dinner and several lunches from this quantity. We served it over brown rice.

It is going in the permanent recipe collection. Easy, fast delicious.

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29 Tia January 20, 2010 at 7:27 am

great post! i love c-peas.

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