Indian spices simmer with chickpeas and potatoes for an easy vegan slow cooker entree. Grill up some naan and dinner is served!

2 teaspoons olive oil

1 medium yellow onion, diced (about 2 cups)

2 medium cloves garlic, minced (about 2 teaspoons)

2 teaspoons ground coriander

2 teaspoons ground cumin

1/2 teaspoon garam masala

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1 (15-ounce) can diced tomatoes

2 tablespoons tomato paste

1 cup vegetable broth

2 (15-ounce) cans chickpeas, drained and rinsed

1 pound red potatoes, cut into 1/2-inch dice

1 lime

Small bunch fresh cilantro

3-quart or larger slow cooker

Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, toma