Vegan Slow-Cooker Chickpea Tikka Masala | Recipe Cart | Recipe Cart

Ingredients

• 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
• 1/2 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
• 1 teaspoon cumin seeds
• 1 teaspoon red pepper flakes
• 1/2 teaspoon brown mustard seeds