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Indian Spiced Chickpea Stew

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  • Author: Lisa @ My Studio Kitchen
  • Total Time: 4o minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


  • 2 tablespoons olive oil
  • 1 large onion, chopped into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 11/2 cups canned chopped tomatoes
  • 2 cans chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon garam masala
  • 11/2 cups water
  • 1 tablespoon sherry or red wine vinegar
  • 2 cups roughly chopped arugula, spinach or Swiss Chard leaves
  • Salt and pepper to taste


  1. Heat oil in a large skillet over medium heat. When hot, add onions and sauté for 10 minutes.
  2. Stir in garlic and salt, cook for 1 minute, add spices, tomatoes and chickpeas and stir.
  3. Add 1/2-cup water then simmer for 20 minutes.
  4. If mixture begins to dry out, add additional water, up to 1-1/2 cups.
  5. After 20 minutes, add greens, stir into stew, cover and cook another 3-4 minutes.
  6. Finish off by stirring in vinegar and adding additional salt and pepper.


Serve this Chickpea Stew with aromatic basmati or jasmine rice.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
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