Vegan Slow-Cooker Chickpea Tikka Masala — Recipes from the Kitchn

thekitchn.com

alk8989

subheading: For the chickpeas:

1 pound dried chickpeas (requires overnight soaking), or 4 (15-ounce) cans garbanzo beans, drained and rinsed

1 tablespoon coconut oil

1 large yellow onion, diced

4 cloves garlic, minced

2 tablespoons coarsely chopped peeled fresh ginger

1 tablespoon brown mustard seeds

1 tablespoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon ground cardamom

2 cups water

1 (13.5-ounce) can coconut milk, well shaken

2 teaspoons kosher salt, plus more as needed

1 (14.5-ounce) can diced tomatoes

5 ounces baby spinach (5 packed cups)

Cooked basmati rice and lime wedges, for serving

subheading: For the tarka:

1 tablespoon coconut oil

1 teaspoon cumin seeds

1 teaspoon red pepper flakes

½ teaspoon brown mustard seeds

Directions at thekitchn.com

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