Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
Serves: 6
Yield: 8 cups
Kosher Designation: Pareve
Difficulty: Beginner

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

Preparation

1. 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.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show,visit her online at blog.kosher.com.