Indian Curried Chickpea Stew with Cauliflower and Peas
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 large head cauliflower, cut into florets
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
- Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
- Add the curry powder, cumin, and turmeric. Stir for 30 seconds to toast the spices.
- Add the cauliflower florets, chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
- Bring the mixture to a simmer. Cover and cook for 15 minutes until the cauliflower is tender.
- Stir in the frozen peas and cook for 3 more minutes. Season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped cilantro before serving.
Notes
Simmer the stew a few extra minutes uncovered if you want a thicker broth. Frozen peas added at the end keep their bright color and slight pop. Leftovers reheat well the next day, though the cauliflower softens more.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board