Jamie Geller shares her recipe for Curried Chickpea Stew.

Duration: 490 minutes

Cook Time: 480 minutes

Prep Time: 10 minutes

Servings: 6


  • 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


1. In a crock pot, combine all ingredients except cauliflower. Cook on low for 7 1/2 hours.

2. Add cauliflower and continue to cook on low for 30 minutes more.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

Originally published Feb 10, 2011