Curried Chickpea Stew with Rice Pilaf
 
 
This curried chickpea stew is full of great flavor from all of the warm Indian spices it's infused with!
Yield: 4 servings
Ingredients
For the pilaf
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cup jasmine rice
  • ½ tsp ground turmeric
  • 3 cardamom pods, crushed
  • 1 (3-inch) cinnamon stick
  • 1 garlic clove, minced
  • 2 cups water
  • 1 bay leaf
For the curried chickpea stew
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 tbsp Madras curry powder OR 1 tsp cumin, 1 tsp ginger, 1 tsp coriander, ¾ tsp turmeric, ¼ tsp cayenne pepper
  • 4 garlic cloves, minced
  • 2½ cups water
  • 2 cups diced carrots
  • ¼ tsp salt
  • 2 cups cooked chickpeas
  • 14 oz canned fire-roasted diced tomatoes
  • ¼ cup fresh cilantro, minced
Instructions
  1. For the pilaf, heat a large skillet over medium heat. Add olive oil, swirling to coat the pan. Add the onion and cook until golden, about 5 minutes, stirring frequently. Stir in the rice, turmeric, cardamom pods, cinnamon stick and garlic, cooking one minute, stirring constantly. Add in the water and the bay leaf. Bring to a boil and then cover, lowering the heat, and simmering for 15-20 minutes, or until water has evaporated. Let stand for 5 minutes, covered. Remove cardamom pods, cinnamon stick and bay leaves before serving.
  2. For the stew, heat a large pot over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onion and saute until golden, about 5 minutes. Add in the curry powder or individual spices, if using. Cook for 1 minute, stirring constantly. Add in the water, carrot, salt, chickpeas and tomatoes. Bring to a boil and then cover, lower heat, and simmer for 20 minutes. Serve over rice, garnished with cilantro.
Notes
Adapted from Cooking Light
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/curried-chickpea-stew-with-rice-pilaf-reciperedux.html