Indian Chickpea-And-Vegetable Stew Recipe

Name: Indian Chickpea-And-Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 teaspoons cumin seeds; 1 red onion, cut in half and thinly sliced; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 1 1/2 teaspoons ground coriander; 1 teaspoon turmeric; Salt and pepper; 2 14-oz. cans low-sodium vegetable broth; 2 medium red potatoes, cut into 1/4-inch dice (about 2 cups); 2 medium carrots, sliced (about 3/4 cup); 1/2 small head cauliflower, cut into small florets (about 4 cups); 1 15-oz. can chickpeas, drained and rinsed; 1/2 cup light unsweetened coconut milk; Cooked rice and chopped fresh cilantro, optional

Servings: persons

1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
Salt and pepper
2 14-oz. cans low-sodium vegetable broth
2 medium red potatoes, cut into 1/4-inch dice (about 2 cups)
2 medium carrots, sliced (about 3/4 cup)
1/2 small head cauliflower, cut into small florets (about 4 cups)
1 15-oz. can chickpeas, drained and rinsed
1/2 cup light unsweetened coconut milk
Cooked rice and chopped fresh cilantro, optional

1
Warm oil in a large pot over medium-low heat. Add cumin seeds; stir until fragrant, about 10 seconds. Add onion and garlic; saute until onion is soft and beginning to brown, about 10 minutes. Add ginger, coriander, turmeric and 1 tsp. salt; saute 2 minutes longer.
2
Stir in broth and potatoes, raise heat to high and bring just to a boil. Reduce heat to low and simmer for 5 minutes. Stir in carrots, cauliflower and chickpeas. Cover and simmer until vegetables are cooked through, about 12 minutes. Stir in coconut milk and cook 5 minutes longer.
3
Taste and season with salt and pepper. Serve stew over rice, garnished with chopped cilantro, if desired.
4
Make it ahead
5
Let cool; transfer to a freezer-safe container (leave 1/2-inch space at the top); freeze.
6
Thaw in refrigerator overnight. Reheat in a covered pot over medium-low heat, stirring, until warm, about 40 minutes.

173

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 teaspoons cumin seeds, 1 red onion, cut in half and thinly sliced, 2 cloves garlic, minced, and more.

Yes, Indian Chickpea-And-Vegetable Stew 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.

Indian Chickpea-And-Vegetable Stew

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