Braised Indian Chickpea Stew

rainbowplantlife.com

Barb Bohachek

Trying the WFPBSOS WOE.

3 tablespoons grapeseed oil

1 large yellow onion, chopped

4 medium carrots, sliced on the bias*

½ of a medium cabbage, roughly chopped (16 to 18 ounces or 450 to 510g)

4 garlic cloves, thinly sliced

2- inch (5 cm) piece of fresh ginger, grated or minced

Kosher salt & freshly cracked black pepper

3 tablespoons tomato paste

1 to 1 ½ teaspoons Indian red chili powder**

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¾ cup (180 mL) dry white wine***

1 ½ cups (360 mL) vegetable broth (plus a little more as needed)

2 (15-ounce/425g) cans chickpeas, drained and rinsed

2 bay leaves

⅓ cup (55g) golden raisins (sultanas)

1 (14.5-ounce/410g) can diced tomatoes

1 cup (240 mL) full-fat canned coconut milk, stirred well

subheading: Whole Spices:

6 whole green cardamom pods

4 whole cloves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

2 cinnamon sticks (2 to 3 inches long)

subheading: For finishing:

1 teaspoon garam masala

¾ cup (9g) cilantro leaves chopped, plus more for garnish

Lemon juice (a few squeezes)

1 to 2 teaspoons organic cane sugar, as needed

subheading: For serving:

Coconut yogurt or other vegan yogurt

White rice, brown rice, or Indian flatbread such as naan or roti

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer