It’s World Vegetarian Day and KitchenAid asked me to create something special for you incorporating Indian flavors and using their beautiful and functional Slow Cooker. I went with something simple and delicious that you could put together on any day of the week without much effort, and it’s made with some of my favorite ingredients.
This is one of those dishes that you could whip up on a day when you’re tired and have no time to cook. The added advantage of using this lovely Slow Cooker is it does all the work for you and you end up with a citrus-scented spinach dish that’s speckled with tender chickpeas. Another feature I love about this Slow Cooker is the different temperature settings that make it easy to be in control of the cooking process.
To start, you’ll need a can of chickpeas and a bag of frozen spinach. These are ingredients that you probably have already in the pantry or your freezer at all times. Prepare your mise en scene and have your ingredients ready.
Set the temperature setting to high and the time to 3 hours. Add the ghee to the Slow Cooker and cover with its lid. Once the ghee has melted add the garam masala, bay leaves and chilies, stir and cover with the lid to cook for a short time, until you start to smell the aroma of the spices, about 5 minutes.
Now stir in the aromatics (onion, garlic and ginger) and cook covered with the lid for 30 minutes.
Add the spinach, chickpeas, salt, pepper and water. Stir and cook covered with lid for the remaining time left on your Slow Cooker.
Squeeze the fresh lemon juice just before serving and stir. Taste and adjust the seasoning if necessary. Switch the temperature setting to warm and serve warm.
If you’re looking for an easy Slow Cooker recipe for any day of the week, you’ve got to try this dish.
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Spinach and Chickpea Stew
Makes 4 servings
2 tablespoons ghee or vegetable oil
1 teaspoon garam masala
3 bay leaves
4 to 5 dried whole red chilies
1 cup chopped red/white onion
1 tablespoon peeled ginger root julienned into 1 inch strips
1 tablespoon thinly sliced garlic
1- 15 1/2 ounce can chickpeas, drained
1 lb frozen spinach
1 1/2 teaspoons fine-grain sea salt
1/2 teaspoon black pepper
1/2 cup water
4 tablespoons freshly squeezed lemon juice
Place the ghee in the ceramic vessel of the KitchenAid® Slow Cooker and set the temperature setting to high and the time to 3 hours. The ghee will melt in about 6 to 8 minutes. Once the ghee is warm, add the garam masala, bay leaves, and chilies, stir and cover the Slow Cooker with a lid and cook for 5 minutes or until you start to smell the aroma.
Remove the lid and stir in the onion, ginger, and garlic. Cover with lid and allow to cook for 30 minutes. Then add the chickpeas, spinach, salt, pepper and water. Stir and cover with a lid and cook completely.
Just before serving, stir in the lemon juice. Taste and adjust seasoning if necessary. Switch the Slow Cooker to the keep warm setting and serve the chickpea spinach stew on a bed of white rice or with flatbread for dipping.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*