Slow-Cooker Curried Chickpea Stew

Name: Slow-Cooker Curried Chickpea Stew
Yield: Serves 6 to 8
Cuisine: Asia, Indian
Ingredients: 2 tablespoons, vegetable oil; 3 , medium onions, minced; 8 , medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons); 2 tablespoons, curry powder; , Salt; 1 (28-ounce) can, crushed tomatoes; 6 cups, vegetable broth; 1 pound, carrots, cut into 1-inch chunks; 1/2 pound, dried chickpeas (1 cup), picked over, rinsed, soaked overnight, and drained; 1 pound, frozen cauliflower florets, thawed; 2 cups, frozen peas, thawed; 1/4 cup, minced fresh cilantro leaves; , Ground black pepper

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Main Courses

Asia

Indian

Pasta, Grains, Rice & Beans

Beans

Slow Cooker

Stews

Vegetarian recipes are particularly difficult to prepare in a slow cooker because delicate vegetables and beans have a propensity to fall apart and lose their flavor if simmered long and slow. We wanted to develop a robustly flavored, thick-textured stew based on chickpeas, perhaps the most resilient of legumes.

SERVES6 to 8

WHY THIS RECIPE WORKS

We quickly accepted that dried chickpeas were a must for our slow-cooker curried chickpea stew recipe (canned beans fell apart) and that they needed to be soaked overnight before cooking; unsoaked chickpeas didn’t soften enough in the time ...

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