SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY
Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
Nutrition Facts : Calories 390, Fat 24 grams, SaturatedFat 19 grams, Cholesterol 0 milligrams, Sodium 1200 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 12 grams, Sugar 11 grams
SLOW COOKER VEGETABLE CHICKPEA CURRY
I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!
Provided by TheRushinChef
Categories Curries
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
- Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
- Stir in coconut milk and shredded basil leaves.
- Spoon rice, if using, into bowls, and ladle curry over the top.
HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Provided by Chef Kate
Categories Beans
Time 3h5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot. Add water and salt.
- Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
CURRIED CHICKPEAS
Serve this side as part of an Indian meal for a healthy bit of spice
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
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