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Parve
Easy
6 Servings
Allergens 
No Allergens specified
8 Hours
Diets
Make this for dinner any night of the week. It’s a one pot vegan dinner you can enjoy on its own or serve with my Moroccan pomegranate chicken on the side.
2 cups dried chickpeas, soaked overnight and drained
1 (28-ounce) can chopped tomatoes
1 large onion, peeled and chopped
3 garlic cloves, minced or 3 cubes Gefen Frozen Garlic
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric or 1 cube Dorot Gardens Crushed Turmeric
1 teaspoon kosher salt
1 teaspoon curry powder
2 cups (defrosted) Beleaves Cauliflower Florets
In a slow cooker, combine all ingredients except cauliflower. Cook on low for seven and a half hours.
Add cauliflower and continue to cook on low for 30 minutes more.
Recipe reprinted with permission from JamieGeller.com
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Moroccon pomegranate chicken Where might I find your recipe for the Moroccon Pomegranate Chicken?
Hi, unfortunately, we don’t have that specific recipe. However, here is a link to all our delicious pomegranate chicken recipes. https://www.kosher.com/search/recipes?k=pomegranate%20chicken&nd=on&page=1
Liquid measurements? How much liquid would you advise to use, since these are dried (albeit soaked) chickpeas?
It doesn’t say to add liquid and slow cookers are slow to have it evaporate. SEe how much liquid the tomatoes bring and maybe add a cup and watch it.
Alternatively I don’t have a slow cooker so I’m thinking to use canned chickpeas and cook in a pot. Would this work?
Would it be possible for any slow cooker recipes to have suggestions for making them without a slow cooker please?
Yes, slow cooker just takes a very long time to cook food. You can either put your pot on low temperature for a long time or you can cook it at a higher temperature for less time.