Jamie Geller shares her recipe for Curried Chickpea Stew. A slow cooker vegan meal with ingredients you should always have in your pantry.
This recipe can be made with even less ingredients if you swap all the spices for 3 tablespoons Jamie Geller Hawaij spice blend.
Slow Cooker Curried Chickpea Stew
Servings
6 Servings
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
Instructions
- 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.
Yes a regular pan on the plata should work and fresh cauliflower works great.
I wonder if I can use a regular pot and keep it in the plata for Shabbat? I no longer have a Crockpot. Also, can you use a head of fresh cauliflower instead of frozen and defrosted?
Delish!!! Add beef stew cubes or flanken/short ribs or even brisket! Rule of thumb for cooking meat in the slower cooker is 2 hours per pound on low – so add about 4 pounds of meat with all the ingredients (except cauliflower), set it and forget it (for about 8 hours) and you are good to go!
If I wanted to add red meat to this recipe, would it work? What kind would be best (thinking beef stew cubes, but I’m pretty clueless??) and how should I alter cooking? Thanks so much!
YAY – so happy.
Oh, this is absolutely perfect! I’m a vegan and I get so sick of making the same stew each Shabbos. Thanks!
hmmmm so it certainly adds bulk and substance to this dish without the cauliflower it’s really just a lighter chickpea side dish which would still be good just not as substantial of a side (you could also sub in broccoli for the cauli but I am guessing that may also be on the don’t eat while breastfeeding list…?)
Hey – great-looking recipe and great website overall. Just a quick Q – my wife is breastfeeding and one of the things she can’t eat is cauliflower. Will leaving that out seriously affect the overall taste, or can it do fine without it? Or maybe there’s an alternative to cauliflower you could suggest? Thanks so much in advance!
I think it could be okay to make it faster.
YES FOR SURE! it was just designed low and slow so you can leave the house for work/the day.
In a time pinch, can I cook on high for some time and then turn to low?
standard size 5 – 6 quart, enJOY!
you can try a heavy-bottomed pot(so the contents don’t burn) over a low flame, covered.
What size crockpot is this recipe meant for? Thank you.
can this recipe be made without a crockpot?
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.
tried recipe, BUT my chickpeas were to hard. Were they supposed to be boiled after soaking for over 24 hrs.??
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.
Same here!
thanks for commenting!!
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.
Jamie – Can this dish be made with canned chickpeas, or is it best with dried? Thanks!
hi Sabrina – so do you have a recipe for Rajma?
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.
Mmmm, this sounds REALLY yummy!!