Crock pot Moroccan chili (vegan)

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This is really my first attempt at crock pot cooking.  Since it was successful,  you will probably be seeing more crock pot recipes in the future.

Ingredients:
2 cans (14.5 ounce) chickpeas/garbanzo beans
1 can (14.5 ounce) diced tomatoes
2 cups frozen spinach
1 1/2 cups water
2 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon cilantro
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon minced garlic
1 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Directions:
1. Add chickpeas (drained), diced tomatoes, and tomato paste into crock pot and stir.
2. Mix in water, frozen spinach, olive oil, and lemon juice.
3. Add sugar, cilantro, cumin, paprika, garlic, ginger, turmeric, salt, cinnamon, and cayenne pepper.
4. Stir thoroughly.
5. Set crock pot on low for three hours.

You can turn the crock pot to warm and leave until ready to serve.

Serve over rice or with your favorite gluten free bread. We ate this with banana muffins.

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