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Indian Chickpea Stew

Servings

4

Serving size

2 cups
COOKING TIME
45 Minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Indian Chickpea Stew

Ingredients

2 tsp. Olive oil
2 5 slices (1 inch dia) Ginger root, raw (minced)
2 clove Garlic, raw (minced)
1 large White onions (diced)
2 Large stalk Celery, raw (diced)
1 Medium Green bell peppers (diced)
2 15-ounce can No salt added diced tomatoes
2 15 ounce can Canned no salt added chickpeas (drained and rinsed)
1 tsp. Garam masala
1 tsp., whole Ground cumin
1/2 tsp. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Salt
1 cup Honey
5 cup Water

Instructions

Place a large saucepan over medium-high heat.

Add the olive oil, and when hot, add the ginger and garlic.

Cook for about 1 minute. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and green pepper and cook for about 2 minutes. Stir frequently.

Add the tomatoes, chickpeas, garam masala, cumin, coriander, turmeric, salt, honey, and water.

Stir, then simmer the stew for about 30 minutes, uncovered, until thick. Stir occasionally.

Serve.

Serve this recipe with one of these vegetable side dishes.

Beet and Shallot Salad

Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Jicama Salad

After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This stew may remind you of classic tomato soups of your childhood: warm and comforting, but with some body and nice Indian spices. It’s perfect served with a side salad for dinner or just a crust of bread at lunch.

"He who does not mind his belly will hardly will hardly mind anything else."

Samuel Johnson