Vegan Potato Chickpea Stew
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This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order. Delicious spiced vegetables simmered in a savory gravy with spinach and raisins. Toasted cashews and fresh lemon add crunch and zest!
Vegan Potato Chickpea Stew
Ingredients
- 1 Tbsp Vegetable Oil
- 2 Carrots, cut into bite-sized pieces
- 2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut)
- 1 Tbsp Garam Masala *
- 1 tsp. Cumin
- 1 Tbsp. chopped Garlic (about 2 cloves)
- 1/2 Cup Chopped Yellow Onion
- 1 1/2 Cups Vegetable Broth
- 1 (14 oz) can of Chickpeas (or 2 cups cooked and drained)
- 4 Tbsp. Raisins
- 1/3 Cup Cashew Pieces
- 3 Cups Spinach Leaves
- 1/4 Cup Cilantro Leaves, chopped
- 1 Tbsp. freshly-squeezed Lemon Juice
- *Click to go to Recipe for HomeMade Garam Masala
METHOD
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is simmering, add the carrots, potatoes, garam masala, and cumin. Sauté for 1 minute.
- Add in the garlic and onion and stir well.
- Pour in the vegetable broth and allow the mixture to boil for 2 minutes.
- Add the chickpeas and the raisins, cover the pan and turn the heat down to medium-low. Simmer for 10 - 15 minutes or until the potatoes are fork-tender.
- Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently for 1-2 minutes, until fragrant. Remove from heat and set aside.
- Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute.
- Stir in the cilantro leaves and lemon juice.
- Sprinkle the cashews over the top before serving.
Alberni Vegetarian Supper Club
chickpeas
crazy for curry
garam masala
Indian food
Indian recipes
potatoes
raisins
Salads Soups and Appetizers
vegan potato chickpea stew
veggie stew
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