When you want something that you can throw together at the last minute, consider making this Indian Spiced Chickpea Stew. It’s a dish fragrant with cumin and garam masala (classic Indian spices) and to make it pantry-friendly, I use both canned chickpeas (garbanzo beans) and canned tomatoes plus onion and garlic.
Chickpeas are a versatile legume. Firstly, they work because they lend a great texture to the stew and secondly, they absorb all of the spices and aromatics while they cook.
Garam masala which is the main seasoning in this recipe is an Indian spice mix made of cinnamon, mace, peppercorns, coriander, cumin and cardamon which are combined in their seed or pod forms, then ground to a fine powder. The result is a slightly sweet tinge to the spice mixture that creates a very warm, comforting dish.
Finally, to complete the meal, I like to serve it with fragrant Jasmine or Basmati rice and a good dose of Magical Green Cilantro Sauce.Print
- 2 tablespoons olive oil
- 1 large onion, chopped into 1/4-inch dice
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 –1/2 cups canned chopped tomatoes
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 1 teaspoon cumin
- 1 tablespoon garam masala
- 1 – 1/2 cups water
- 1 tablespoon sherry or red wine vinegar
- 2 cups roughly chopped arugula, spinach or Swiss Chard leaves
- Salt and pepper to taste
- Heat oil in a large skillet over medium heat. When hot, add onions and sauté for 10 minutes.
- Stir in garlic and salt, cook for 1 minute, add spices, tomatoes and chickpeas and stir.
- Add 1/2-cup water then simmer for 20 minutes.
- If mixture begins to dry out, add additional water, up to 1-1/2 cups.
- After 20 minutes, add greens, stir into stew, cover and cook another 3-4 minutes.
- Finish off by stirring in vinegar and adding additional salt and pepper.
Serve this Chickpea Stew with aromatic basmati or jasmine rice.
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian