This simple vegetarian stew is full of flavor and easily adapted to what you have in your refrigerator. We never make it quite the same every time. Perfect for a quick weeknight dinner. It’s a family favorite!
Curry Spiced Chickpea Stew
2 tablespoons coconut oil
1 medium red onion, diced
2 carrots, small dice
1 jalapeño, seeds and white membrane removed, diced
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
⅛ teaspoon cayenne pepper
3 cloves garlic, minced
kosher salt
ground pepper
2 (15 oz) cans of garbanzo beans, drained and rinsed
1 (15 oz ) can diced tomatoes
1 inch piece of fresh ginger root, whole
Greek yogurt and fresh cilantro to garnish
In a 12” skillet, sauté onions, carrots and jalapeño with 2 pinches of kosher salt in the coconut oil over medium high heat until caramelized, about 10 minutes. Add spices and garlic and stir well for 1 minute. Add garbanzo beans, tomatoes, ginger root,1 teaspoon salt and 4 grinds of fresh pepper and then water to cover (about 4 cups). Bring to a boil and then reduce heat to simmer for 20 minutes. Add more water if needed. Season to taste. Add a nice dollop of greek yogurt and a sprinkle of fresh cilantro.
Serve over rice if desired. (We like organic brown basmati rice.)