Curried Chickpea and Cauliflower Stew

Name: Curried Chickpea and Cauliflower Stew
Cook time: 8 min
Ingredients: 1 large onion , peeled and chopped; 4 garlic cloves, peeled and minced; 1 pound dried chickpeas , rinsed, drained, and picked over to remove any bits of dirt and debris; 1 (2½-pound) piece of flanken; 16 small, unpeeled new potatoes , scrubbed; 6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock; ½ cup mild curry paste (see Notes); 1/3 cup tomato paste; 1 head cauliflower , stem end and outer leaves removed, broken into florets; Salt and freshly ground black pepper; Cranberry-Mango Chutney

Chef

Lora Brody

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Cookbook

Slow Cooker Cooking

Published by William Morrow

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This image courtesy of Joseph DeLeo

This is my adaptation of a classic indian dish made of chickpeas, potatoes, and cauliflower cooked slowly in a rich, mild curry sauce. While this version contains beef (flanken), you can easily make a vegetarian version by omitting the meat and using vegetable broth or stock.

NotesSlow Cooker Size: 6 quart

Mild curry paste is available in the imported foods section of your supermarket or in specialty stores that sell Indian ingredients. I recommend Instant India.

8 to 10 servings

Cooking Time8 min

Cooking Methodslow cooking

CostModerate

Easy

Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentcrock pot

Mealdinner

Taste and Texturecreamy, meaty, spiced

Ingredients

1 large onion, peeled and chopped
4 garlic cloves, peeled and minced
1 pound dried chickpeas, rinsed, drained, and picked over to remove any bits of dirt and debris
1 (2½-pound) piece of flanken
16 small, unpeeled new potatoes, scrubbed
6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock
½ cup mild curry paste (see Notes)
1/3 cup tomato paste
1 head cauliflower, stem end and outer leaves removed, broken into florets
Salt and freshly ground black pepper
Cranberry-Mango Chutney

Instructions

Place the onion, garlic, chickpeas, flanken, potatoes, and 4 cups of the broth in the insert of the slow cooker.
Place the curry paste and tomato paste in a medium bowl with the remaining 2 cups of broth. Whisk to blend the pastes with the broth, and then add it to the insert. Cover and cook on HIGH for 8 to 10 hours, or until the chickpeas, meat, and potatoes are very soft.
Add the cauliflower and cook on HIGH for 1 more hour, or until the florets are tender when pierced with a fork. Add salt and pepper to taste. Serve with jasmine rice cooked with saffron, and Cranberry-Mango Chutney.