How to Make Indian Chickpea Stew
Step #1: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala, and cumin. Sauté for 1 minute, then add the garlic and onion and stir well. You can gobble this up as is, or do as I do and serve it atop a bed of basmati rice. Dinner time perfection! This classic Indian cuisine often includes vegetables like potatoes, carrots, and spinach, and is typically garnished with nuts and fresh herbs. Step #2: Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender. Step #3: Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside. Step #4: Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving. To freeze, portion the stew into freezer-safe containers and store for up to 3 months. To reheat, thaw the frozen stew in the refrigerator overnight, then warm it on the stovetop over medium heat.
