Curried Chickpea Stew With Brown Rice Pilaf Recipe

Name: Curried Chickpea Stew With Brown Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pilaf:; 1 tablespoon canola oil; 1 cup finely chopped onion; 1 cup uncooked brown rice; 1/2 teaspoon ground turmeric; 3 cardamom pods, crushed; 1 (3-inch) cinnamon stick; 1 garlic clove, minced; 1 2/3 cups water; 1 bay leaf; Stew:; 1 tablespoon canola oil; 2 cups chopped onion; 1 tablespoon grated peeled fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon ground turmeric; 1/4 teaspoon ground red pepper; 4 garlic cloves, minced; 3 cardamom pods, crushed; 1 (3-inch) cinnamon stick; 2 1/2 cups water; 1 cup diced carrot; 1/4 teaspoon kosher salt; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 (14.5-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen); 1/2 cup plain nonfat yogurt; 1/4 cup chopped fresh cilantro

Servings: persons

Pilaf:
1 tablespoon canola oil
1 cup finely chopped onion
1 cup uncooked brown rice
1/2 teaspoon ground turmeric
3 cardamom pods, crushed
1 (3-inch) cinnamon stick
1 garlic clove, minced
1 2/3 cups water
1 bay leaf
Stew:
1 tablespoon canola oil
2 cups chopped onion
1 tablespoon grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
4 garlic cloves, minced
3 cardamom pods, crushed
1 (3-inch) cinnamon stick
2 1/2 cups water
1 cup diced carrot
1/4 teaspoon kosher salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro

1
To prepare pilaf, heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.
2
To prepare stew, heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Add 2 cups onion; saute for 6 minutes or until golden. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.
3
Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.

718

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Pilaf:, 1 tablespoon canola oil, 1 cup finely chopped onion, 1 cup uncooked brown rice, and more.

Yes, Curried Chickpea Stew With Brown Rice Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chickpea Stew With Brown Rice Pilaf

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