Indian Chickpea-and-Vegetable Stew

Name: Indian Chickpea-and-Vegetable Stew
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 25
Cuisine: Indian, Asian
Ingredients: 425 grams chickpeas, drained and rinsed; 177 milliliters medium carrots, sliced (about; 1 small heads cauliflower, cut into small florets (about 4 cups); 2 teaspoons cumin seeds; 1 Tbsp minced fresh ginger; 2 cloves garlic, minced; 2 teaspoons ground coriander; 1 red onion, cut in half and thinly sliced; 2 mediums red potatoes, cut into 1/4-inch dice (about 2 cups); 25 servings Cooked rice and chopped fresh cilantro, optional; 25 servings Salt and pepper; 1 teaspoon turmeric; 118 milliliters light unsweetened coconut milk; 794 grams low-sodium vegetable broth; 1 Tbsp vegetable oil

Indian Chickpea-and-Vegetable Stew might be just the soup you are searching for. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 56 calories. This recipe serves 25. It can be enjoyed any time, but it is especially good for Autumn. A mixture of salt and pepper, turmeric, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. This recipe is typical of Indian cuisine.

Instructions

Warm oil in a large pot over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add cumin seeds; stir until fragrant, about 10 seconds.

Ingredients you will need

Cumin Seeds

Add onion and garlic; saut until onion is soft and beginning to brown, about 10 minutes.

Ingredients you will need

Garlic

Onion

Add ginger, coriander, turmeric and 1 tsp. salt; saut 2 minutes longer.

Ingredients you will need

Coriander

Turmeric

Ginger

Salt

Stir in broth and potatoes, raise heat to high and bring just to a boil. Reduce heat to low and simmer for 5 minutes. Stir in carrots, cauliflower and chickpeas. Cover and simmer until vegetables are cooked through, about 12 minutes. Stir in coconut milk and cook 5 minutes longer.

Ingredients you will need

Coconut Milk

Cauliflower

Vegetable

Chickpeas

Potato

Carrot

Broth

Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Serve stew over rice, garnished with chopped cilantro, if desired.

Ingredients you will need

Cilantro

Rice

Stew

Equipment

Pot

Ingredients

Servings:

425grams

chickpeas, drained and rinsed 177milliliters

medium carrots, sliced (about 1small heads

cauliflower, cut into small florets (about 4 cups)2teaspoons

cumin seeds 1Tbsp

minced fresh ginger 2cloves

garlic, minced 2teaspoons

ground coriander 1

red onion, cut in half and thinly sliced 2mediums

red potatoes, cut into 1/4-inch dice (about 2 cups)25servings

Cooked rice and chopped fresh cilantro, optional 25servings

Salt and pepper 1teaspoon

turmeric 118milliliters

light unsweetened coconut milk 794grams

low-sodium vegetable broth 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.