Crockpot Gingered Chickpea with Spicy Tomato Stew

INGREDIENTS

1 tbsp

olive oil

onions, finely chopped

4 cloves

garlic, finely chopped

2 tbsp

minced fresh ginger

2 tsp

ground coriander

1 tsp

coriander seeds

1 tsp

salt

1/2 tsp

freshly ground black pepper

2 tsp

balsamic vinegar

2 cups

coarsely chopped tomatoes, canned or fresh

2 cans

each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained

2 cups

(packed) fresh spinach leaves