Slow Cooker Channa Saag
[Vegan, Gluten-Free]

To Make the Channa Saag:

1. Set the slow cooker to sauté and add the onion, garlic, ginger and coconut oil.
2. Sauté until the onions are translucent. Add the cayenne, curry, and garam masala. Saute for 2-3 minutes.
3. Add the chickpeas, and cook for 2 minutes.
4. Add the coconut milk, tomatoes and spinach and cook until the spinach is wilted.
5. Season to taste with salt and pepper.
6. Rinse the chickpeas, and add to the slow cooker. Add water, garlic, and bay leaves.
7. Place the top on the slow cooker- close the pressure valve, and set to manual for 35 minutes.
8. The pot will take time to come to pressure - once the 35 minutes of cook time is done, the pot will beep.
9. Allow the pressure to come down naturally for 10-15 minutes, then open the pot.