Slow Cooker Curried Chickpea Stew
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Slow Cooker Curried Chickpea Stew
Jamie Geller shares her recipe for Curried Chickpea Stew
Times
- Prep Time : 10 minutes min
- Cook Time : 8 hours min
- Ready Time : 18 min
Servings
6
Ingredients
- 2 cups dried chickpeas, soaked overnight and drained
- 1 (28-ounce) can chopped tomatoes
- 1 large onion, peeled and chopped
- 3 Cloves garlic, minced
- 1 (1-inch) pieced fresh ginger, peeled and grated
- 1 tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 tablespoon turmeric
- 1 teaspoon Kosher salt
- 1 teaspoon Curry powder
- 2 cups (defrosted) cauliflower florets
Directions
Preparation
- In a crock pot, combine all ingredients except cauliflower. Cook on low for 7 1/2 hours. Add cauliflower and continue to cook on low for 30 minutes more.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.