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