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Photograph of Braised indian chickpea stew.

IndianBraised indian chickpea stew

Serves 6 | Prep 20 mins | Cook 1 hr 30 mins

This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots. Everything gets braised in the oven and the result is a rich and hearty yet wholesome stew that will satisfy the heartiest of appetites.

Source: rainbowplantlife.com

Ingredients

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3 tablespoons grapeseed oil
1 large yellow onion, chopped
4 medium carrots, sliced on the bias
½ of a medium cabbage, roughly chopped
4 cloves garlic, thinly sliced
5 cm piece of fresh ginger, grated or minced
Kosher salt freshly cracked black pepper
3 tablespoons tomato paste
1-1.5 teaspoons Indian red chili powder
1 teaspoon ground turmeric
¼ teaspoons ground nutmeg
180 ml dry white wine
360 ml vegetable broth, plus a little more as needed
2x 200 g can chickpeas, drained and rinsed
2 bay leaves
55 g golden raisins (sultanas)
1x 400 g can can diced tomatoes
240 ml full-fat canned coconut milk, stirred well

Whole spices

6 green cardamom pods, whole
4 cloves, whole
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 cinnamon sticks, 2-3 inches long

For finishing

1 teaspoon garam masala
10 g cilantro leaves, chopped, plus more for garnish
Lemon juice (a few squeezes)
1-2 teaspoons organic cane sugar, as needed

For serving

Coconut yogurt, or other vegan yogurt
White rice, brown rice, or Indian flatbread such as naan or roti

Instructions

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Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) to a spice grinder or mortar or pestle. Coarsely grind (just a few pulses with an electric grinder) - you want some texture to remain. Remove the empty cardamom pod shells.
Preheat the oven to 175°C.
Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices and the cinnamon sticks. Saute for or until very fragrant, tossing frequently to prevent burning.
Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, . Add the garlic and ginger, and cook for another .
Add the tomato paste and stir frequently for to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for .
Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about .
Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for , stir again, and then turn off the heat.
Put the lid on the pan, or if it doesn't have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for , until the chickpeas and vegetables are soft.At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about ¼ cup).
Pour in the coconut milk and return the pan to the oven to braise for another . Take out of the oven and discard the bay leaves and cinnamon sticks.
Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it's slightly too acidic, stir in a teaspoon or two of sugar.
Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.

Nutrition

Per Serving	% Daily Value
Calories 414 kcal	20.7%
Total Fat 19 g	24.4%
Saturated Fat 8 g	40.0%
Carbohydrates 50 g	18.2%
Dietary Fibre 13 g	46.4%
Sugars 15 g	30.0%
Protein 12 g	24.0%
Sodium 0.884 g	38.4%

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