Slow Cooker Indian-Spiced Chickpeas and Red Potatoes

🥘 Ingredients

• chickpeas
  2 15-oz cans
• cilantro
  1 small bunch
• coriander
  2 tsp
• cumin
  2 tsp
• diced tomatoes
  1 15-oz can
• garam masala
  1/2 tsp
• garlic
  2 cloves
• ginger
  1/2 tsp
• lime
  1
• olive oil
  2 tsp
• onion
  1
• red pepper flakes
  1/4 tsp
• red potatoes, cut into 1/2" pieces
  1 lb
• salt
  1 tsp
• tomato paste
  2 Tbsp
• turmeric
  1/4 tsp
• vegetable broth
  1 c

🍳 Cookware

• slow cooker

1. 1

   Sauté onion and garlic in olive oil .

   onion: 1, garlic: 2 cloves, olive oil: 2 tsp
2. 2

   Add coriander , cumin , garam masala , ginger , turmeric , red pepper flakes , and salt and cook for ⏱️ 1 minute .

   coriander: 2 tsp, cumin: 2 tsp, garam masala: 1/2 tsp, ginger: 1/2 tsp, turmeric: 1/4 tsp, red pepper flakes: 1/4 tsp, salt: 1 tsp
3. 3

   Add diced tomatoes , tomato paste , and vegetable broth . Stir until combined.

   diced tomatoes: 1 15-oz can, tomato paste: 2 Tbsp, vegetable broth: 1 c
4. 4

   Pour into slow cooker , then stir in chickpeas and red potatoes, cut into 1/2" pieces .

   chickpeas: 2 15-oz cans, red potatoes, cut into 1/2" pieces: 1 lb
5. 5

   Cook on high for 4 to ⏱️ 5 hours or low for 8 to ⏱️ 10 hours .
6. 6

   Ladle into a serve and serve with fresh cilantro and lime wedges for squeezing over the top.

   cilantro: 1 small bunch, lime: 1