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Export 13 ingredients for grocery delivery
Step 1
Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters/ Add everything to the slow cooker except the spinach and coriander and stir well.
Step 2
Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
Step 3
In the last half hour of cooking add the frozen spinach and mix well. Replace the lid for the final 30 minutes.
Step 4
Serve with lots of freshly chopped coriander! I like to stir some through the curry or you can sprinkle it on top.
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