Chickpeas & Vegetable Stew

Posted by : Manika Kashyap / On : Mar 29, 2021

holistic reipes chickpeas stew

Give love to your belly by indulging in this chickpeas and vegetables stew inspired by Indian and Mediterean Kitchen. Ingredients: 1 tablespoon olive oil, 2 cups cubed zucchini, 1 medium or large sized yellow onion chopped, 1 cup chopped or grated carrot, 1 - 2  tablespoon minced garlic, 1 tablespoon minced ginger, 1 ¼ teaspoons ground cumin, ¾ teaspoon ground coriander, Salt as per taste (3-4 tsp), 1 tsp Oregano, ¼ teaspoon ground cinnamon, ¼ teaspoon black pepper, 2 cups of uncooked chickpeas or 2 cans of cooked chickpeas drained, preferably organic, 4 medium sized tomatoes. If using raw chickpeas - Place chickpeas in a pressure cooker with water and salt (the water should cover the chickpeas and come to the 1/3 full line). Bring to pressure over high heat for about 15 minutes. Reduce the heat to low. Cook for 45 minutes. Release the pressure by running cold water over the lid or wait for it to release on its own. 

Heat oil in a large skillet over medium-high heat. Add onion, garlic and saute for a few minutes. Then add tomatoes and ginger and sauté for seven minutes. Stir in and add the rest of the ingredients except the chickpeas; add 1 cup of water from the chickpeas & bring to boil. Add chickpeas with the broth from the pressure cooker or add drained chickpeas with 3-4 cups of water depending on your desired consistency. Cover to bring it to a boil, then reduce heat, and continue to simmer for eight minutes or until tender. Continue to stir occasionally. While the chickpea mixture simmers, prepare couscous or quinoa. Bring water to a boil in a medium saucepan; gradually stir in quinoa or couscous. Remove from heat; cover and let it sit for 5 minutes. Fluff with a fork. Serve the stew over couscous or quinoa. You may garnish it with fresh cilantro or parsley. 

Pro Tip: I use Vitamix Food processor for chopping and grating vegetables which makes my life easier. You can always use more vegetables as per your preference. I mostly add leftover greens sitting in my fridge like spinach, swiss chard or kale. That way you can always have variations of the same recipe. I hope you enjoy it. Namaste. 

Health, Love & Light 


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