Easy Chana Masala

2 cups dried chickpeas
1 tbsp vegetable oil
4 cloves garlic, minced
1-inch piece ginger, peeled and finely grated (I use a microplane)
1 large onion, diced
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 tbsp balsamic vinegar
2 c chopped tomatoes (can be canned)
1/3 c vegetable broth or chickpea cooking liquid

Soak and cook chickpeas. Put cooked chickpeas in bottom of slow-cooker stoneware. Set aside.

Heat oil in a large skillet over medium-high heat. Saute ginger and garlic until fragrant, about 60 seconds. Add onion and stir well. When onion begins to brown, add spices. Cook, stirring, a couple more minutes. Add vinegar, tomatoes and liquid to deglaze. Remove from heat and add mixture to chickpeas in slow-cooker stoneware. Stir well. Cook on Low for 4-6 hours or longer, until bubbly and flavors have melded well. Serve with rice and a vegetable dry curry for a side dish.

For an extra special treat, use a can of coconut milk in lieu of the vegetable broth. Yum!