Curried Chickpea Stew

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
Serves: 6
Yield: 8 cups
Kosher Designation: Pareve
Difficulty: Beginner

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

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.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing. For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show,visit her online at blog.kosher.com.

Comment *

' } });