RECIPE: Spicy Chickpea and Vegetable Stew

[Guest guest]

This should not properly be put in with the Indian dishes or any other asian

dishes, I think,

because it is at best a strange sort of hybrid recipe. Nevertheless, the spices

are 'Indian

Style' and so I add it to the files under Main Dishes - Indian and Sri Lanka

etc.. It is

absolutely delicious

 

SPICY CHICKPEA AND VEGETABLE STEW

 

2 Tbsp oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 Tbsp curry powder (use your own mix, if you have it, or a good commercial

brand)

1-1/2 tsp ground cumin

1/4 tsp ground cardamom

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1 small fresh red chilli, finely chopped (or more to taste if you like things

HOT)

1 Tbsp finely chopped fresh ginger

1 Tbsp wholemeal plain flour

2 cups water

1 large vegetable stock cube, crumbled

1 medium carrots, chopped small (carrot cooks in its own good time, so keep it

small)

1 medium potato, chopped

1/2 small cauliflower, chopped

250 g green beans, chopped

1 medium apple, peeled, chopped

425 g chickpeas, drained (I use two cups my own pre-cooked chickpeas)

200g carton plain soygurt * or yogurt (your preference)

2 Tbsp chopped fresh coriander leaves (cilantro)** - or more to taste

1/4 cup chopped roasted cashew nuts

 

Heat oil in large pan, add onion, stir over medium heat for about two

minutes or until onion is translucent.

Add garlic, curry powder, other spices, chilli and ginger, and stir over medium

heat for 1

minute. Stir in flour, stir over high heat for 1 minute .

 

Remove from heat and gradually stir in the combined water and stock cube, stir

over

high heat until mixture boils and thickens slightly from the flour.

 

Now add the carrots, potatoes, cauliflower and green beans, cover, simmer for

about 10

minutes or until vegetables are tender.

 

Add apple, chickpeas, soygurt* and coriander/cilantro leaves, stir over medium

heat until

heated through.

 

Sprinkle with nuts before serving and add another sprig or two of the coriander

leaves/

cilantro if you like.

 

SERVES 4 generously.

 

*NOTE 1: I cannot readily buy plain soygurt, so I often make do with a

substitute such as

thinned-out vegan sour cream OR I zap soft silken tofu in the blender with a

squeeze of

lemon and use that. Works just fine

 

**NOTE 2: For those who cannot abide cilantro (coriander leaves) - and it seems

to be a

genetic thingie - you could leave them out or add a little chopped basil or

parsley for

flavour and color.

 

Love, Pat

[Guest guest]

yum! does wholemeal flour = whole wheat? and i very much appreciate the

cilantro note as i am one of those who absolutely can NOT stand the stuff!!!!

Beth

 

Pat <drpatsant wrote:

 

 

SPICY CHICKPEA AND VEGETABLE STEW

 

1 Tbsp wholemeal plain flour

 

**NOTE 2: For those who cannot abide cilantro (coriander leaves) - and it

seems to be a genetic thingie - you could leave them out or add a little chopped

basil or parsley for flavour and color.

 

Love, Pat

 

 

 

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[Guest guest]

> yum! does wholemeal flour = whole wheat? and i very much appreciate the

cilantro

note as i am one of those who absolutely can NOT stand the stuff!!!!

> Love, Pat

 

Yes, that's what I meant. Sorry. Re the cilantro - I've used basil and mint -

depends which

you like better.

 

And yes, it's really good. Amazingly easy to make.

 

Love, Pat