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Curried Chickpea and Cauliflower Stew

  • 8servings
  • 480minutes
  • 717calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion , peeled and chopped

  2. 4 garlic cloves, peeled and minced

  3. 1 pound dried chickpeas , rinsed, drained, and picked over to remove any bits of dirt and debris

  4. 1 (2 1/2-pound) piece of flanken

  5. 16 small, unpeeled new potatoes , scrubbed

  6. 6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock

  7. 1/2 cup mild curry paste (see Notes)

  8. 1/3 cup tomato paste

  9. 1 head cauliflower , stem end and outer leaves removed, broken into florets

  10. Salt and freshly ground black pepper

  11. Cranberry-Mango Chutney

Instructions Jump to Ingredients ↑

  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. Whisk to blend the pastes with the broth, and then add it to the insert. Cover and cook on HIGH for 8 to 10 hours, or until the chickpeas, meat, and potatoes are very soft.

  3. Add the cauliflower and cook on HIGH for 1 more hour, or until the florets are tender when pierced with a fork. Add salt and pepper to taste. Serve with jasmine rice cooked with saffron, and Cranberry-Mango Chutney .

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