Chickpea Stew
Servings
4Serving size
1 1/2 cups
Ingredients
| 1 Tbsp. Olive oil |
| 1 medium White onions (small dice) |
| 1 medium Carrots, raw (peeled, small dice) |
| 2 clove Garlic, raw (minced) |
| 1 pepper Jalapeno pepper (stemmed, seeded, finely diced) |
| 6 ounce Sweet potato (or russet potatoes)(medium dice) |
| 1 Tbsp Ground cumin |
| 1 Tbsp. Ground coriander |
| 2 tsp. Paprika |
| 1 tsp. Ground turmeric |
| 1 tsp. Garlic powder |
| 1/2 tsp. Salt |
| 1 15 ounce can No salt added canned diced tomatoes |
| 1 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 2 cups No salt added vegetable stock |
| 2 Tbsp. Fresh parsley (chopped) |
| 2 pita, large (6-1/2 inch dia) Bread, pita, whole-wheat (or gluten-free pita) |
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Olive oil |
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, cumin, coriander, paprika, turmeric, garlic powder, and salt.
Cook for 3-5 minutes, until vegetables begin to soften.
Add the garlic and jalapeño and sauté for an additional 1-2 minutes.
Stir in the potatoes, tomatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce heat until stew is at a simmer.
Simmer, uncovered, until stew is desired thickness. Then cover the stew and cook until potatoes are tender (about 20-25 minutes total of simmering).
While the stew is simmering, combine the minced garlic and olive oil in a small bowl. Place the pita on a baking sheet and brush with the garlic oil. Bake for 8-10 minutes, until pita is hot and beginning to crisp. Cut each pita into 6 triangles.
Top the stew with chopped parsley and serve each bowl with 3 pita triangles.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A hearty vegetarian meal with Indian flavors.