One Pot Chickpea Stew with Vegetables

Nutrition values are AI-estimated based on ingredients.

• 4 tbsp cooking oil
• 1 dry bay leaf
• 1/2 tsp cumin seeds
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 medium sweet potato, diced
• 1 tsp grated ginger
• 1 tsp grated garlic
• 3/4 tsp turmeric powder
• 1/2 tsp chili powder
• 1 red bell pepper, diced
• 2 (15.5 oz) cans cooked chickpeas
• 2 (403 ml) cans unsweetened coconut milk
• 1 cup hot water
• 1 tsp garam masala powder
• Chopped broccoli florets
• Chopped green beans
• Chopped cilantro
• Squeeze of lemon juice
• Salt to taste

1. 1Heat oil in a pot, add bay leaf, cumin seeds, and black mustard seeds; cover briefly until spluttering stops.
2. 2Add chopped onions and a pinch of salt; sauté until pale.
3. 3Add diced carrot and sweet potato, grated ginger and garlic; stir-fry for 3-4 minutes.
4. 4Stir in turmeric powder and chili powder; cook for 2 minutes.
5. 5Add diced red bell pepper and rinsed chickpeas (reserving some); stir well.
6. 6Pour in coconut milk and hot water (or broth); bring to a boil, then reduce heat and simmer until vegetables are tender.
7. 7Mash the reserved chickpeas and add to the stew to thicken.
8. 8Add broccoli and green beans; continue to simmer for a few minutes.
9. 9Stir in dry roasted cumin powder, garam masala, dried thyme, black pepper, and chopped green chilies.
10. 10Finish with chopped green onions, cilantro, and lemon juice; stir and serve.

These instructions are our analysis of the original video. Watch on YouTube →