Slow-Cooked Simply Potato And Chickpea Curry - cooking recipe

Ingredients

1 (15 1/2 ounce) can chickpeas, rinsed and drained (Garbanzo Beans)
1 red bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (10 ounce) can diced tomatoes with green chilies, undrained (mild or hot, to taste)
1 1/4 cups vegetable broth
2 teaspoons extra virgin olive oil
1 small white onion, chopped
2 carrots, sliced
4 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon light brown sugar
1 teaspoon ground ginger
1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
2 cups fresh Baby Spinach
2/3 cup coconut milk
1/2 cup green onion, chopped

Preparation

Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
Garnish with chopped green onions and serve with hot Garlic Naan. Yum!