spicy-chickpea-and-spinach-curry-237287.json

{
    "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."
    ],
    "ingredients": [
        "2 cups dried chickpeas, picked over",
        "8 cups baby spinach leaves",
        "2 (15-ounce) cans diced tomatoes",
        "2 teaspoons ground coriander",
        "2 teaspoons ground cumin",
        "1 teaspoon garam masala*",
        "1/2 teaspoon ground turmeric",
        "2 teaspoons kosher salt",
        "1/2 teaspoon freshly ground black pepper",
        "2 tablespoons fresh cilantro, chopped",
        "*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.",
        "Special equipment: Slow cooker"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Slow Cooker",
        "Vegetarian",
        "Dinner",
        "Lunch",
        "Spinach",
        "Chickpea",
        "Healthy",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Spicy Chickpea and Spinach Curry",
    "url": "http://www.epicurious.com/recipes/food/views/spicy-chickpea-and-spinach-curry-237287"
}