This smelled so good, but was so tasteless. I'm not a vegetarian, so if I try it again I'll substitute chicken broth for the vegetable broth and add little bits of chicken. I think that would greatly improve it. Also, the vegeatles took so much longer to cook than stated that dinner was quite late.
Indian Chickpea-and-Vegetable Stew
More From Allyou
- Calories: 211
- Fat: 8g
- Saturated fat: 4g
- Protein: 7g
- Carbohydrate: 32g
- Fiber: 6g
- Cholesterol: 0.0mg
- Sodium: 553mg
- 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; sauté until onion is soft and beginning to brown, about 10 minutes. Add ginger, coriander, turmeric and 1 tsp. salt; sauté 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.
Make it ahead
TO FREEZE: Let cool; transfer to a freezer-safe container (leave 1/2-inch space at the top); freeze.
TO SERVE: Thaw in refrigerator overnight. Reheat in a covered pot over medium-low heat, stirring, until warm, about 40 minutes.
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