• Email
  • Pin It
 

Slow Cooker Curried Chickpea Stew

 

Contributed by:

Slow Cooker Curried Chickpea Stew
 

 

13 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

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

  1. 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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

13 Responses to Slow Cooker Curried Chickpea Stew

  1. Mmmm, this sounds REALLY yummy!!

  2. 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.

  3. avatar says: Ari Ross

    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.

      • Thanks Tamar for the comment – we actually have been throwing canned chickpeas into our chulent too lately and have also found them to retain their shape! So YAY for canned chickpeas in the slow cooker.

  4. tried recipe, BUT my chickpeas were to hard. Were they supposed to be boiled after soaking for over 24 hrs.??

    • No need to boil they should have cooked through. You can try it on high for half the time and test for doneness or used canned chickpeas.

  5. avatar says: julie

    can this recipe be made without a crockpot?

    • you can try a heavy-bottomed pot(so the contents don’t burn) over a low flame, covered.

  6. avatar says: frippie

    What size crockpot is this recipe meant for? Thank you.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in