Imagine a warm, aromatic stew that captures the essence of Indian cuisine in just one spoonful - a dish so comforting and flavorful that it will instantly become your new favorite weeknight meal. This braised Indian chickpea stew is not just a recipe; it's a culinary journey that transforms simple ingredients into a magical, spice-laden experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups chickpeas, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
- Salt to taste
- 2 cups spinach
- 2 tbsp oil
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, and grating fresh ginger. Measure out all spices and have them ready.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add minced garlic and grated ginger to the onions. Stir and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add all ground spices: cumin, coriander, turmeric, and garam masala. Toast the spices for 30-45 seconds to release their aromatic oils, stirring constantly.
- Pour in the canned diced tomatoes with their juice. Stir to combine and let simmer for 3-4 minutes, allowing the tomatoes to break down and integrate with the spices.
- Add the cooked chickpeas to the pot, stirring to coat them with the spice mixture. Pour in enough water or vegetable broth to just cover the chickpeas.
- Bring the stew to a gentle simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, stirring occasionally to prevent sticking.
- In the last 5 minutes of cooking, add fresh spinach and stir until wilted. Season with salt to taste.
- Remove from heat and let the stew rest for 5 minutes to allow flavors to meld together. The consistency should be thick and slightly saucy.
- Serve hot, optionally garnished with fresh cilantro or a dollop of yogurt. Pair with rice or naan bread.
Tips
- Spice Toasting is Key: Always toast your whole or ground spices for 30-45 seconds before adding liquid. This releases their essential oils and deepens the flavor profile dramatically.
- Fresh is Best: While canned chickpeas work, using freshly cooked chickpeas can elevate the texture and taste of your stew.
- Layer Your Flavors: Add ingredients in stages - start with onions, then garlic and ginger, followed by spices - to build a complex, rich base.
- Don't Rush the Simmer: Let the stew cook slowly on low heat to allow the chickpeas to absorb all the delicious spices and become tender.
- Customize Your Consistency: If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the liquid.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
