Indian-style chickpea tomato stew
Ingredients
- 1/2 c (125 ml) vegetable oil
- 2 ½ c (625 ml) Arctic Gardens Diced Onion
- 1/3 c (80 ml) ginger, chopped
- 3 tbsp + 1 tsp (50 ml) garlic, chopped
- 1 ¼ c (310 ml) cilantro, chopped
- 2 tbsp (30 ml) ground cumin
- 5 tsp (25 ml) ground cilantro
- 2 ½ tsp (12.5 ml) turmeric
- 1/4 c (60 ml) Garam masala
- 1 tsp (5 ml) chilli pepper flakes, to taste
- 5 c (1,250 ml) fresh tomatoes, chopped
- 5 c (1250 ml ) strained tomatoes (passata)
- 1 c (250 ml) vegetable stock
- 2 ½ tsp (12.5 ml) honey
- 10 c (2,500 ml) Arctic Gardens chickpeas , rinsed and drained
- 1/3 c (80 ml) lemon juice
- 10 c (2,500 ml) Bonduelle Mediterranean World Mix
- Salt and pepper to taste
Preparation
- Sweat the onions and ginger in oil for 5 minutes, stirring frequently. Add the garlic and spices, and cook for 5 minutes, stirring frequently.
- Add the fresh tomatoes, strained tomatoes, vegetable stock, honey, chickpeas and lemon juice. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
- Meanwhile, sauté the Mediterranean veggies for 5 to 7 minutes. Set aside.
- Add the sautéed vegetables and the cilantro to the simmering chickpeas and mix well. Simmer for 5 minutes.
- Serve the stew as is or with grilled naan and fresh cilantro. Can be served on rice cauliflower.
Note: frozen vegetables can be added directly to the chickpea stew. However, the stew will be a little more liquidy, so adjust the cooking time accordingly.
