Slow-Cooker Chana Masala

INGREDIENTS

• 2 onions, chopped (2 cups)
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1⅓ cups chopped tomatoes
• 1 tablespoon mild curry powder
• 1 tablespoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 pinch of freshly ground black pepper
• 1 large russet potato, cut into ½-inch cubes (2 cups)
• 1 cup dried chickpeas, rinsed
• 1 tablespoon fresh lemon juice
• 1 teaspoon snipped fresh cilantro
• 1 pinch of sea salt

INSTRUCTIONS

1. Bring ¼ cup of water to a boil in a large skillet. Add the onions, garlic, and ginger; cook over medium-low heat for 10 minutes or until onions are starting to turn golden, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the tomatoes, curry, coriander, cumin, turmeric, cayenne, and black pepper. Cook for 10 minutes more or until tomatoes are softened, stirring occasionally.
2. Transfer the tomato mixture to a 4- to 5-quart slow cooker. Stir in the potato, chickpeas, and 2½ cups of water. Cover and cook on high heat for 5 hours or until the stew is thick and chickpeas are tender.
3. Stir in the lemon juice and cilantro; season with salt. Serve over brown basmati rice or your favorite whole grain.