Chana Masala Slow Cooker crock pot vegan FOK

2 medium (2-1/2" dia) Onions, raw
6 clove Garlic
3 tsp Ginger Root
1.33 cup, chopped or sliced Red Ripe Tomatoes
2 tbsp Curry powder
1 tbsp Coriander Seed, Ground (1 Tbsp) (by LIMASTAR)
2 tsp Cumin (ground) (by IVORYGRL1)
2 tsp Turmeric, ground
.25 tsp Pepper, red or cayenne
.25 tsp Pepper, black
2 cup diced Potato, raw
1.5 cup Chickpeas (garbanzo beans)
1 fl oz Lemon Juice
1 tbsp Cilantro, dried
0.5 tsp MORTON Sea Salt, Fine Salt
3 cup Brown Rice, medium grain

.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.
.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.
.Stir in the lemon juice and cilantro; season with salt. Serve over brown basmati rice or your favorite whole grain.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user SIRDOG.