Curried Chickpeas Slow Cooker Version 4.0

In 7 years at one job, I spent over $3000 Cdn on take out Channa Masala (curried chick peas). I was surfing the net one day and came across a recipe that seemed easy enough. I took out my girlfriend's slow cooker, and fired up the recipe (from Dev Patel of Slumdog Millionaire). Nice, but I think it had too much liquid and required corn starch to thicken it up at the end of the cooking process. Version 2.0 used less liquid (vegetable broth), and was still to liquidy, but did not require corn starch. Version 3.0 used no additional liquid, and was *almost* there. Version 4.0 (this recipe) is, for me, nirvana and comes close to cloning the taste of my favourite Indian restaurant (A taste of India in Winnipeg). Future test versions might include a broken up cinnamon stick, some star anise and ground fennel seed. This recipe scales up or down very well, and is flexible for adaptation. [October 25/09: As has been pointed out, the type of curry paste used is very important. I use Patak's Madras Hot Curry Paste. I am aiming for a Bombay/Pakistan type of curry; not a Thai style curry. Sorry bout leaving out this information. Additionally, the sodium content is much lower than what recipezaar calculates, as the choick peas are *thoroughly* rinsed]

• Ready In: 8 hrs 10 mins
• Serves: 8

Ingredients

• 1 (28 ounce) can diced tomatoes
• 4 (19 ounce) cans chickpeas, drained and well rinsed
• 3  tablespoons  good curry paste
• 1  tablespoon  minced garlic
• 1  tablespoon  minced ginger
• 1  tablespoon ground cumin
• 1  teaspoon turmeric
• 3  cups  Baby Spinach
• 1⁄4 cup plain yogurt
• 1 (4 ounce) can tomato paste
•  cayenne pepper (optional)

Directions

1. Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
2. At 30 minutes, add in 3 cups spinach, and stir well to mix.
3. At 7 hours 40 minutes, add yogurt, and stir well.
4. When done, serve over saffron rice, garlic naan or pappadums.