Indian Chickpea Stew Recipe
User Reviews
4.4
Indian Chickpea Stew Recipe
Description
The Indian Chickpea Stew Recipe features a medley of vegetables and legumes cooked in a spiced broth. The process begins by sautéing carrots, cubed Yukon Gold potatoes, garam masala, and cumin, followed by the addition of garlic and onion. Vegetable broth and canned chickpeas join the mix, along with sweet raisins, then the stew simmers until the potatoes are tender. Toasted cashews bring a nutty crunch, while baby spinach is stirred in at the end to wilt gently. Fresh chopped cilantro and a squeeze of lemon juice finish the dish, adding herbal freshness and acidic balance.
The texture is a blend of soft, tender vegetables and plump chickpeas with the occasional surprise of soft raisins and crunchy cashews. The flavors are layered, balancing warmth from the garam masala and cumin with sweet and bright notes. The slow simmering allows flavors to meld, producing a stew with depth and comforting richness.
This stew is suitable as a standalone meal or served alongside flatbreads or rice. The inclusion of legumes and vegetables makes it filling and nutritious, with flavors that appeal to those seeking mild yet complex spicing.
For storage, the stew keeps refrigerated for up to 4 days and can be frozen for up to 3 months. Thaw thoroughly and reheat on the stovetop to preserve texture and flavor integrity.
Ingredients
- 1 tablespoon vegetable oil
- 2 carrot cut into bite-sized pieces
- 1 pound potato peeled and cut into 1/2-inch cubes, Yukon gold variety
- 1 tablespoon garam masala
- 1 tsp cumin
- 1 tablespoon garlic about 2 cloves, chopped
- 1/2 cup chopped yellow onion
- 1 1/2 cups vegetable broth
- 1 14- ounce chickpeas drained and rinsed, canned
- 4 tablespoons raisins
- 1/3 cup cashew pieces
- 3 cups baby spinach leaves
- 1/4 cup cilantro chopped leaves
- 1 tbsp lemon juice freshly squeezed
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala, and cumin. Sauté for 1 minute, then add the garlic and onion and stir well.
- Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
- Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
- Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.
Notes
- Store cooled stew in an airtight container and refrigerate up to 4 days.
- Portion and freeze for up to 3 months in freezer-safe containers.
- To reheat frozen stew, thaw overnight in the fridge and warm gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 702mg | 29% |
| Potassium | 1104mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 7486IU | 150% |
| Vitamin C | 35mg | 39% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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