You are in : Home » Recipe » Slow Cooker Curried Chickpea Stew
Slow Cooker Curried Chickpea Stew
Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.
Like Us
Follow Us
Watch Us
Subscribe
Mmmm, this sounds REALLY yummy!!
I just wanted to say this a great recipe! I love Indian food and really enjoy making Indian recipes. I’m glad to see some Indian recipes included as most of them are easily made into a kosher version. I make a chickpea dish called chole which is very similar to the above except no tomatoes and the spices are little different. I think it would be great to add a recipe for rajma which is another Indian dish of kidney beans and tomatoes. Very simple and I’m sure everyone would enjoy it.
hi Sabrina – so do you have a recipe for Rajma?
Jamie – Can this dish be made with canned chickpeas, or is it best with dried? Thanks!
the canned chick peas most probably will become a real mush after 8 hours. The flavor will still be great but if you want the chickpeas to both retain their shape and have a little more body go with the dried.
I make a cholent with chickpeas and often use canned and they actually retain their shape.