Chickpea Stew

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Chickpea Stew

Source: Cooking Kindly

 

Canola oil

1/2 tsp. turmeric

2 tsp. curry powder

3 tsp. coriander, ground

5 large carrots

2 cans garbanzo beans

1 - 2 Tbsp. agave nectar (or alternative liquid sweetener)

1/2 cup slivered almonds

1/2 cup raisins

1/4 cup unsweetened coconut

1 small piece ginger, minced

Salt to taste

 

Heat canola oil in a medium pan. Add ginger and stir. Add coriander, turmeric

and curry powder. Stir. Saute carrots in the spice mixture for about 2

minutes. Add the garbanzo beans, raisins, almonds, coconut and a small amount

of water. Simmer covered for 30 minutes. For added flavor, saute almonds

separately in a small pan with salt before adding to the stew. Serve over brown

rice (or couscous if not gluten free). Serves 4 - 6.

 

 

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