Description
This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots.
Ingredients
Scale
- 3 tablespoons grapeseed oil
- 1 large yellow onion, chopped
- 4 medium carrots, sliced on the bias*
- 1/2 of a medium cabbage, roughly chopped (16-18 ounces or 450–510g)
- 4 garlic cloves, thinly sliced
- 2– inch (5 cm) piece of fresh ginger, grated or minced
- Kosher salt & freshly cracked black pepper
- 3 tablespoons tomato paste
- 1 – 1 1/2 teaspoons Indian red chili powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- 3/4 cup (180 mL) dry white wine
- 1 1/2 cups (360 mL) vegetable broth (plus a little more as needed)
- 2 (15-ounce/425g) cans chickpeas, drained and rinsed
- 2 bay leaves
- 1/3 cup (55g) golden raisins (sultanas)
- 1 (14.5-ounce/410g) can diced tomatoes
- 1 cup (240 mL) full-fat canned coconut milk, stirred well
- Whole Spices: 6 whole green cardamom pods, 4 whole cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 cinnamon sticks (2-3 inches long)
- For finishing: 1 teaspoon garam masala, 3/4 cup (9g) cilantro leaves chopped, plus more for garnish, Lemon juice (a few squeezes), 1-2 teaspoons organic cane sugar, as needed
- To serve: Coconut yogurt or other vegan yogurt, white rice, brown rice, or Indian flatbread such as naan or roti
Instructions
- Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) to a spice grinder or mortar, or pestle. Coarsely grind (just a few pulses with an electric grinder) – you want some texture to remain. Remove the empty cardamom pod shells.
- Preheat the oven to 350°F/175°C.
- Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
- Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
- Add the tomato paste and stir frequently for 2 minutes to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for 1 minute.
- Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about 2 minutes.
- Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 ½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for 2-3 minutes, stir again, and then turn off the heat.
- Put the lid on the pan, or if it doesn’t have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for 1 hour, until the chickpeas and vegetables are soft. At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about 1/4 cup).
- Pour in the coconut milk and return the pan to the oven to braise for another 10 minutes. Take out of the oven and discard the bay leaves and cinnamon sticks.
- Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it’s slightly too acidic, stir in a teaspoon or two of sugar.
- Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.