What is chickpea stew made of?

For this recipe, you'll need garlic cloves, a yellow onion, extra-virgin olive oil, a can of diced tomatoes, a drained can of chickpeas, and vegetable stock. As for seasoning, this recipe keeps it simple but flavorful with cumin, ginger, and cinnamon.

Should stew be covered with liquid in slow cooker?

Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.

Can you overcook slow cooker stew?

Can you overcook stew in a slow cooker? A slow-cooked stew is pretty forgiving, but cooking beyond the point of tenderness can dry out the meat as well as the cooking juices and sauce. If serving is delayed, switch your slow cooker to warm until you're ready to eat.

Do chickpeas thicken sauce?

Chickpea Flour as a Thickener Made from ground dry chickpeas, this gluten-free flour is a great thickener. When sifted and whisked into hot soup or a sauce, it absorbs liquids without clumping and melts into the liquid completely without leaving a gritty texture behind.

Can you use chickpea flour to thicken curry?

Alternative uses for chickpea flour This can be in the form of: Thickener: When used instead of cream, cornflour or wheat flours in soups, sauces and curries, it thickens and helps prevent curdling, especially in warm yoghurt based sauces.

What is the liquid in the chickpea can called?

It's called aquafaba, and it's (basically) free! When we refer to aquafaba (as we often do in our cookbook on vegan cooking, Vegan for Everybody), we're talking about the liquid in a can of chickpeas. (We're not talking about the liquid in a can of any other beans.

What to do if stew is too watery?

Five Thickening Agents for Stew Make a Roux. Roux is a classic French technique that consists of cooking equal parts flour and fat (usually butter) over a low flame until smooth. ... Incorporate a Purée. Another option for thickening your stew is to incorporate a purée. ... Add a Starch. ... Create a Slurry. ... Whip Up a Beurre Manié Aug 15, 2022

How do you thicken a watery slow cooker?

A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.

Does taking the lid off a slow cooker thicken the sauce?

Take the lid off Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

Is it better to thicken stew with flour or cornstarch?

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

Slow Cooker Recipe: Curried Vegetable and Chickpea Stew (2024)

Recipes

Emma Christensen

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

updated Jan 29, 2020

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Slow Cooker Recipe: Curried Vegetable and Chickpea Stew (1)

Serves8 to 10

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Tester’s Notes

I fell in love with this recipe instantly. You’re very likely to have the ingredients on hand to make this stew at any given time, and the resulting stew is so hearty and satisfying that you’ll be so glad it makes tons of leftovers for eating all week or for stocking your freezer.

If you are culling your basil plants at the end of the summer season, replace the spinach called for here with 4 cups of loosely packed basil. You will not regret it.

– Meghan, September 2017

Nutritional Info

Ingredients

1 teaspoon
olive oil
1
large onion, diced
1 tablespoon
kosher salt, divided
2
medium red or yellow potatoes, diced
1 tablespoon
curry powder
1 tablespoon
packed brown sugar
1 tablespoon
peeled and grated fresh ginger
3 cloves
garlic, minced
1/8 teaspoon
cayenne pepper (optional)
2 cups
low-sodium vegetable broth, divided
2 (15-ounce) cans
chickpeas, drained and rinsed
1
medium green bell pepper, diced
1
medium red bell pepper, diced
1
medium head cauliflower, cut into bite-sized florets
1 (28-ounce) can
diced tomatoes with their juices
1/4 teaspoon
freshly ground black pepper
1 (10-ounce) bag
baby spinach
1 cup
coconut milk

Instructions

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker.
Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook on the HIGH setting for 4 hours.
Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes

Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.

Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.

Adapted from Cooking Light.

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autumn

beans

Canned Goods

Cooking Methods

Dairy-Free

dinner