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Spicy Crock Pot Chickpeas
A hot spicy meatless crock pot dish -- and easy, too!
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tablespoon vegetable oil
, peeled and finely chopped
, finely chopped
tablespoons minced fresh gingerroot
fresh ground black pepper
(reduce if that's too spicy for your tastes)
teaspoons balsamic vinegar
cups coarsely chopped
(, canned or fresh)
(19 ounce) cans
, rinsed and drained
In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
Serve with hot naan or pita bread.
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