Spiced chickpea stew
We are starting the week right with a vegan recipe friends, yes! Everyone finds something they like on here and even if we're not vegan, we do try to limit our meat consumption. So today we're making spiced chickpea stew that is even better served over fluffy basmati rice!
Lots of warming spices, veggies, herbs, it makes for a very flavorful stew! It freezes really well so go ahead and make a gigantic batch, freeze some and enjoy later.
Spiced chickpea stew (serves 4) :
- 200g (1 cup) chickpeas (dried)
- 400g canned chopped tomatoes
- 1 onion
- 1 carrot
- 2 garlic cloves
- 40g green peas
- 1 handful fresh spinach
- 1 tbsp chopped basil
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 250ml (2 cups) veggie broth
- Salt and pepper
- 1 tbsp olive oil
The night before, put the chickpeas in a big bowl full of water and let it sit overnight.
On the D-day, boil the chickpeas in a big amount of water for an hour.
Meanwhile, mince the onion. Slice the carrot. Grate the garlic.
Prep the spice mix with : salt, pepper, cumin, cinnamon and turmeric.
When chickpeas are done, drain and rinse.
In a big pot, add olive oil, onions, garlic and spices. Fry on medium-high heat for 5-6 minutes, stir often.
Add the chickpeas, broth, tomatoes and carrots to the pot. Cover and let it simmer for 30 minutes.
Take the lid off, add green peas and spinach. Let it cook uncovered for 7 to 10 minutes.
Before serving, add chopped basil!