Ingredients

• 1 cup vegetable broth
• 1 large tomato, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 2 russet potatoes, peeled and diced
• 1 head cauliflower, cut into florets
• 1 19-oz can chickpeas, drained and rinsed
• 1/4 cup fresh cilantro leaves
• Salt and freshly ground black pepper

Preparation

In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 3 to 4 hours on high or 6 to 8 hours on low.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.