Gingery Chickpeas in Spicy Tomato Sauce

One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, large, finely chopped
• 4  garlic cloves, minced
• 2  tablespoons  minced gingerroot
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  teaspoons  balsamic vinegar
• 2 (14 ounce) cans diced tomatoes
• 2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
•  chopped green onion

Directions

1. 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. Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
4. Stir in chickpeas, reduce heat to low.
5. Cover and simmer 45 minutes, lifting lid to stir occasionally.
6. When serving, top each bowl with chopped green onions if desired.
7. 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.