Spiced Chickpea Stew
Chunky, saucy, and flavorful, this stew couldn't be easier to make and it's so darn yummy! Naturally vegan and gluten-free. Serve it with a side of rice for a complete meal. The perfect warming weeknight dish.
Servings: 4
Calories: 331kcal
Equipment
Ingredients
- ¾ cup low-sodium vegetable broth divided into ¼ cup + ½ cup
- 1 yellow onion diced
- 3 carrots peeled and chopped
- 1 ½ teaspoon turmeric
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon ground cinnamon
- 2 cans (15 oz each) chickpeas drained and rinsed (or 3 cups cooked chickpeas)
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Himalayan pink salt or to taste
- squeeze of fresh lime juice
- fresh cilantro for garnish
- 1 cup Quick-Cook Brown Basmati Rice or rice of choice (for serving)
Instructions
- Sauté the diced onion in ¼ vegetable broth until translucent - about 5 to 7 minutes.
- Add the turmeric, chili powder, cumin, and cinnamon. Stir and sauté for 1 to 2 minutes.
- Add the carrots and stir to combine.
- Add the remaining ½ cup vegetable broth, chickpeas, diced tomatoes, and salt. Simmer for 15 minutes.
- While the chickpea stew is simmering - make your Quick-Cook Brown Basmati Rice according to package directions.
- When chickpeas stew is done, take off heat and add a squeeze of fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings as necessary.
- Serve the chickpea stew over rice.
Notes
~ Drain and rinse the chickpeas well under cold water before adding them to the recipe.
~ Sauté the spices for a minute or two before adding the liquids to the skillet. This will allow the natural oils to release and make them more fragrant and flavorful.
~ Taste and adjust seasoning to your liking before serving.
~ A squeeze of fresh lime juice really brightens up the dish.
~ Chopped cilantro provides a wonderful freshness. If you don't like cilantro, use fresh parsley.
~ Serve with leftover or quick-cooking rice to get this meal on your table in just 30 minutes!
~ Quick-Cook Brown Basmati Rice takes just 10 to 12 minutes. If you use regular rice, not quick cook, be sure to check the package directions and start your rice in enough time before the chickpea stew so it's all done at the same time.
~ If you have leftovers, the sauce will thicken as it sits in the fridge. You may want to add an extra splash of vegetable broth before reheating.
Nutrition
Calories: 331kcal | Carbohydrates: 62g | Protein: 14g | Fat: 3g | Sodium: 343mg | Potassium: 556mg | Fiber: 12g | Sugar: 9g | Vitamin A: 8600IU | Vitamin C: 18.2mg | Calcium: 160mg | Iron: 4.3mg