Spicy Chickpea & Spinach Curry

I made this for the first time last night and it was AWESOME!!! Very healthy alternative to meat/chicken main course and very tasty!!! Enjoy!

(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)

Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped

SPECIAL EQUIPMENT: Slow Cooker

Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.