SLOW-COOKER CURRIED CHICKPEA STEW

SLOW-COOKER CURRIED CHICKPEA STEW

Serves 6 to 8.   From The Best Make-Ahead Recipe.

This vegetarian stew is great served on its own, but it’s also nice served over rice or couscous. Garnish with plain yogurt.

PREP-AHEAD TIPS: Store the following ingredients separately:
1. Cook the onion and tomato mixture as described in step 1, then transfer it to an airtight container and refrigerate.
2. Prep the carrots and refrigerate (you can store them with the onion-tomato mixture).
3. Pick over, rinse, and soak the chickpeas (drain before cooking).
4. Let the cauliflower and peas thaw overnight in the refrigerator.

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

INSTRUCTIONS

1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, curry powder, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomatoes, scraping up any browned bits.
2. 2. 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 to 12 hours. (Alternatively, cover and cook on high for 6 to 8 hours.)
3. 3. Puree 2 cups 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 15 minutes. Stir in the cilantro, season with salt and pepper to taste, and serve.