Ingredients:

2 tablespoons extra-virgin olive oil

1 onion, chopped

4 cloves garlic, finely grated

1 2-inch piece ginger, peeled and finely grated

1 serrano chile pepper, seeded and finely chopped

2 tablespoons curry powder

1 15-ounce can chickpeas (do not drain)

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 small head cauliflower, cut into florets

2 yukon gold potatoes, cut into 1/2-inch cubes

1 14.5-ounce can diced tomatoes

kosher salt

8 ounces farmer's cheese, crumbled

naan or other flatbread, for serving

Directions:

1. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.

2. Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan.

Bon Appetit!