Slow Cooker Indian-Spiced Chickpeas and Red Potatoes

🥘 Ingredients

• onion 1
• garlic 2 cloves
• olive oil 2 tsp
• coriander 2 tsp
• cumin 2 tsp
• garam masala ½ tsp
• ginger ½ tsp
• turmeric ¼ tsp
• red pepper flakes ¼ tsp
• salt 1 tsp
• diced tomatoes 1 15-oz can
• tomato paste 2 Tbsp
• vegetable broth 1 cup
• chickpeas 2 15-oz cans
• red potatoes, cut into 1/2" pieces 1 lb
• cilantro 1 small bunch
• lime 1

1. 1

   Sauté onion and garlic in olive oil .
2. 2

   Add coriander , cumin , garam masala , ginger , turmeric , red pepper flakes , and salt and cook for 1 minute .
3. 3

   Add diced tomatoes , tomato paste , and vegetable broth . Stir until combined.
4. 4

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