Indian Chickpea Stew
Servings
4Serving size
2 cupsThis recipe can be multiplied or divided by 2 and makes great leftovers.
Serve with Beet and Shallot Salad or Caesar Salad or Green Bean and Mushroom Salad or Jicama Salad
Ingredients
| 2 tsp. Olive oil |
| 2 Tbsp. 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.. Ground cumin |
| 1/2 tsp. Ground coriander |
| 1/2 tsp. Ground turmeric |
| 1/2 tsp. Salt |
| 1 tsp.. Honey |
| 5 cup Water |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This was inspired by a dish I had traveling in England last year. The soup reminded me of tomato soups of my 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.