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

Instructions

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 vegetabls, cover and cook 30 more minutes. Serve with naan.
3. Photograph by Christopher Testani