Apple Juice-Braised Chickpeas with Tomatoes and Turmeric

From MarketStreetVegan.com

serves 2, adapted from The Apple Cookbook

1 15-oz can chickpeas, drained and rinsed

1 tsp ground turmeric

1/4 tsp ground ginger

pinch ground allspice

1 medium tomato, cut into large dice

1 TBSP olive oil

1/2 cup unsweetened apple juice (look for an unfiltered brand that contains nothing but pressed apples)

salt, to taste

1 tsp cornstarch

1 TBSP water

Combine chickpeas, turmeric, ginger, allspice, tomato, oil, and apple juice in a slow cooker. Cook on low for 8 hours. Salt to taste. Whisk together cornstarch and water. Increase heat to high, stir in cornstarch slurry, cover, and let sit 5 minutes. Turn off heat, uncover, and let sit another 5 minutes before serving over cooked grain (such as rice, couscous, or grits/polenta) or mashed potatoes.