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Curried Chickpea and Cauliflower Stew

Curried Chickpea and Cauliflower Stew Recipe

  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 pound dried chickpeas, rinsed, drained, and picked over to remove any bits of dirt and debris
  • 1 (2½-pound) piece of flanken
  • 16 small, unpeeled new potatoes, scrubbed
  • 6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock
  • ½ cup mild curry paste (see Notes)
  • 1/3 cup tomato paste
  • 1 head cauliflower, stem end and outer leaves removed, broken into florets
  • Salt and freshly ground black pepper
  • Cranberry-Mango Chutney
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 717kcal (36%)
Total Fat 33g (51%)
Saturated Fat 13g (67%)
Cholesterol 63mg (21%)
Total Carbohydrate 79g
Dietary Fiber 14g
Sugars 12g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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