Ingredients
-
1
-
1
-
4
-
2
-
1
-
1
-
1/2
-
2
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Pot or Dutch Oven, Heat Oil Over Medium Heat. and Diced Onion and Cook, Stirring, For About 10 Minutes, Until It Begins to Brown. |
|
2
Done
|
Add Garlic, Ginger, Cumin, Salt, and Pepper. Cook, Stirring, For 1 Minute. |
|
3
Done
|
Add Balsamic Vinegar and Tomatoes, and Bring to a Boil Over Medium-High Heat. |
|
4
Done
|
Stir in Chickpeas, Reduce Heat to Low. |
|
5
Done
|
Cover and Simmer 45 Minutes, Lifting Lid to Stir Occasionally. |
|
6
Done
|
When Serving, Top Each Bowl With Chopped Green Onions If Desired. |
|
7
Done
|
Slow Cooker Method: After Step 3, Add Chickpeas to Crock-Pot. Pour in Hot Tomato Mixture and Stir to Combine. Cook on High For 2-3 Hours, or Low For 6 Hours. |
