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Curried Chickpea and Cauliflower Stew

Cookbook

Slow Cooker Cooking

Published by William Morrow

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

  1. Place the onion, garlic, chickpeas, flanken, potatoes, and 4 cups of the broth in the insert of the slow cooker.

  2. 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.

  3. 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.

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