Directions:
- In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.04 Kcal (842 kJ) | ||
| Calories from fat | 31.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 1140.17mg | 48% | |
| Potassium | 801.14mg | 17% | |
| Total Carbs | 30.63g | 10% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 6.68g | 27% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 20.7mg | 34% | |
| Iron | 5.1mg | 28% | |
| Calcium | 96.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 129.3 Kcal (541 kJ) | ||
| Calories from fat | 20.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 5% | |
|---|---|---|---|
| Sodium | 733.3mg | 48% | |
| Potassium | 515.25mg | 17% | |
| Total Carbs | 19.7g | 10% | |
| Sugars | 3.56g | 22% | |
| Dietary Fiber | 4.3g | 27% | |
| Protein | 7.96g | 25% | |
| Vitamin C | 13.3mg | 34% | |
| Iron | 3.3mg | 28% | |
| Calcium | 62.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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