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.

No additional tips available.

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

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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.

Curried Chickpea and Cauliflower Stew

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