Indian Chickpea Stew Recipe
This Indian Chickpea Stew recipe is efficient, healthy and great tasting. What more could you ask for?!?
Ingredients
- 1 tablespoon Grapeseed Oil
- 1 large White Onion chopped
- 4 cloves Garlic minced
- 1 28-ounce can Diced Tomatoes
- 2 15-ounce cans Garbanzo Beans drained and rinsed
- 2 cups Vegetable Broth low sodium kind recommended
- 1-1 1/2 teaspoons Turmeric
- 2 teaspoons Ground Cumin
- 1 teaspoon Coriander Seed
- 2 teaspoons Fresh Ginger ground or fresh
- 1 teaspoon Salt
- 1 Bay Leaf
- 6 ounces Baby Spinach
- Brown Rice for serving
Instructions
- In a large pot or Dutch oven, sauté the onion over medium heat until it begins to brown, about 8 to 10 minutes.
- Add all of the ingredients except for the spinach and stir to combine. Cover and bring the pot to a boil.
- Once a full boil is reached, lower the heat to medium low and allow the stew to cook at a gentle boil about 15 minutes.
- Remove the cover from the pot and add all of the spinach. It’s okay if the pot is very full at this point; the spinach will cook down.
- Put the cover back on and allow the spinach to steam about 30 seconds to 1 minute before stirring it into the stew to incorporate it.
- Cook an additional 2 minutes then serve over cooked brown rice.
Notes
Olive oil can be used in lieu of grapeseed oil.