In my quest to detoxify my body, I have searched desperately for new recipes that would wow my taste buds. I’ve tried several different recipes that won me over before I was able to take a bite. The smell alone left my mouth-watering!
But none more so than curried chickpea stew!
I was babysitting little Ruth last week and when we got back from our morning walk, I could smell something delicious. I had forgotten Ruth’s mom put a stew in the slow cooker, and I had to know what this delicious stew was that made my mouth water?
Curried chickpea stew! I’ve learned a lot from Annie, Ruth’s mom, in regard to local and organic cooking. The big push for me to start eating healthier came from the first family in Canada that I nannied for, which has only gained more strength in the last year.
I hope you enjoy this stew as much as I did, but be sure to follow the instructions all the way. As you will see, I didn’t and made a few rookie mistakes.
Curried Chickpea Stew:
2 tbsp – Vegetable oil
3 – Medium onions
8 – Medium garlic cloves
2 tbsp – Curry powder (I used curry paste)
1 (28 ounce) – Can of crushed tomatoes
2c – Vegetable broth (I used organic, or you can make your own.)
1 pound – Carrots, cut into bite size chunks
1/2 pound – Dried chickpeas -or- 1 can of organic chickpeas
2 pound – Frozen cauliflower -or- a small head of fresh cauliflower (I used fresh.)
2c – Frozen peas (optional, I opted out!)
1/4c – Fresh cilantro leaves
Heat the oil in a 12-inch non-stick skillet over medium heat until simmering but not smoking. Add the onions, garlic, curry powder, and salt and cook until the onions are softened and lightly browned, 10-15min. Stir in the tomatoes, scraping up any browned bits.
Transfer the onion and tomato mixture to the slow cooker insert and stir in the broth, carrots, and chickpeas until evenly combined. Cover and cook on low until the chickpeas are tender, 10-12 hours. (Alternatively, cover and cook on high for 6-8 hours.)
*I cooked my curried chickpea stew in a large pot over an hours time, in the order I’m explaining to you, but kept checking on the carrots and cauliflower to ensure they were tender. The bad part about how I cooked this was that the bottom of my pot burnt the bottom layer, which I wasn’t too happy about and will be getting a slow cooker in the near future!
Lastly, puree 2c of the stew in a blender until smooth, then stir back into the slow cooker insert. Stir in the cauliflower and peas. Turn the slow cooker to high, cover, and cook until the cauliflower is tender and heated through, about 15min. Stir the cilantro, season with salt and pepper to taste, and serve.
Brad and I decided that we could use this stew for many different dinners such as over pasta, with rice, or over potatoes. I’m looking forward to trying out each of these.