Curried Chickpea and Cauliflower Stew Recipe

Name: Curried Chickpea and Cauliflower Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (2 1/2-pound) piece of flanken; 16 small, unpeeled new potatoes, scrubbed; 6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock; 1/2 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

Servings: persons

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 (2 1/2-pound) piece of flanken
16 small, unpeeled new potatoes, scrubbed
6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock
1/2 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

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.
3
Whisk to blend the pastes with the broth, and then add it to the insert.
4
Cover and cook on HIGH for 8 to 10 hours, or until the chickpeas, meat, and potatoes are very soft.
5
Add the cauliflower and cook on HIGH for 1 more hour, or until the florets are tender when pierced with a fork.
6
Add salt and pepper to taste.
7
Serve with jasmine rice cooked with saffron, and Cranberry-Mango Chutney.

605

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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 (2 1/2-pound) piece of flanken, and more.

Yes, Curried Chickpea and Cauliflower Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Chickpea and Cauliflower Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions