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

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.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.