Spiced Chickpea Stew + Veggies
Easy Recipe for Vegan Dinner. 30 minutes, super tasty and transports easily for a thermos lunch too.
Servings: 6 Servings
Calories: 213kcal
Ingredients
- 2 Tablespoons olive oil
- 1 medium sweet onion Vidalia, small dice
- 4 cloves garlic minced
- 1 large jalapeno seeded and minced
- 1 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon white pepper
- ½ teaspoon sea salt
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ½ head cauliflower chopped into small florets,
- 3 large carrots sliced into rounds----or maybe parsnips
- 1 ½ cups cooked chickpeas
- 2 cups crushed tomatoes.
- 1 cup veggie stock
- 1 Tablespoon fresh lemon juice
- ¼ cup flat leaf parsley chopped
Instructions
- Heat heavy skillet over medium heat and then swirl in oil.
- Saute onion for 5 minutes, stirring occasionally. Add in garlic, jalapeno and spices and cook for 30 seconds, careful not to burn the garlic.
- Add in the veggies and chick peas and stir to coat with spices.
- Next, add in stock, tomatoes and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Stir well, making sure all veggies are submerged in sauce. If necessary, add more stock. Cook for an additional 10-15 minutes until veggies are tender.
- Stir in lemon juice and sprinkle with fresh parsley. Serve warm over rice or cauli rice.
Notes
Use water to saute veggies for WFPBNO.
If you don't have any veggie stock, use 1 cup water. I like to make veggie stock and freeze in 1 cup portions to have on hand for recipes like this.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 423mg | Fiber: 9g | Sugar: 12g