Curried Chickpea and Cauliflower Stew

• 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 (2 1/2-pound) piece of flanken
• 16 small, unpeeled new potatoes, scrubbed
• 6 cups low-sodium beef broth, vegetable broth, or Vegetable Stock
• 1/2 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

1. Place the onion, garlic, chickpeas, flanken, potatoes, and 4 cups of the broth in the insert of the slow cooker.
2. Place the curry paste and tomato paste in a medium bowl with the remaining 2 cups of broth.
3. Whisk to blend the pastes with the broth, and then add it to the insert.
4. Cover and cook on HIGH for 8 to 10 hours, or until the chickpeas, meat, and potatoes are very soft.
5. Add the cauliflower and cook on HIGH for 1 more hour, or until the florets are tender when pierced with a fork.
6. Add salt and pepper to taste.
7. Serve with jasmine rice cooked with saffron, and Cranberry-Mango Chutney.

onion, garlic, chickpeas, flanken, unpeeled new potatoes, lowsodium beef broth, curry, tomato paste, cauliflower, salt, cranberrymango

Taken from www.cookstr.com/recipes/curried-chickpea-and-cauliflower-stew (may not work)