Warming spices make the finishing touch on this Chickpea Stew! Use black chickpeas instead of regular chickpeas to make this dish extra special. You can also add fresh chopped spinach or kale just ten minutes before you take the dish off the stove for extra vitamins. Serve with warm naan and chilled raita for a traditional Indian meal.
Chickpea Sweet Potato Indian Stew
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated fresh ginger
- 1 small onion finely chopped
- 2 teaspoons each of ground cumin and coriander
- 1 teaspoon each of ground turmeric and cayenne
- 2 tablespoons tomato paste
- 1 tablespoon coconut sugar
- 4 cups cold water
- 1 cup over night soaked in water black chickpeas, drained
- 3 medium red potatoes, washed and cut into quarters
- 1 teaspoon salt and ½ teaspoon black pepper or to taste
Instructions
- Heat oil over medium in a large pot When the oil shimmers,add cumin seeds and cook until fragrant(don't let them burn).
- Add the onion and cook until they start to caramelize,stirring often,about 8 minutes.
- Stir in the garlic and ginger and cook for 1 minute.
- Add the tomato paste, coconut sugar and water, stir until paste is dissolved and bring to a boil. Carefully add the chickpeas, stir and lower heat to simmer.
- Cook for 1 hour or until chic peas become tender. Add potatoes and cook for 20 minutes on simmer. Add salt and pepper to taste. Serve with yoghurt and naan bread.
Leave a Reply