Indian Chickpea Stew
Indian Chickpea Stew is unique twist on vegetable stew. Delicious Indian spices mixed with hearty vegetables is comfort in a bowl. This stew is great for anyone who is a beginner to Indian food (or an Indian food lover at heart).
Ingredients
- 1 Cup Butternut Squash
- 1 White Onion
- ½ Red Bell Pepper
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 ½ Tablespoons Garam Masala
- 1 Teaspoon Tumeric
- 1 Teaspoon Ginger Paste
- 8 Ounces Canned No Salt Added Tomato sauce
- 14 Ounces Canned Diced Tomatoes
- 2 Cans Chickpeas, Rinsed
- 1 ½ Cups Water (Add more water if desired)
- 1 Tablespoon Lime Juice
- ¼ Cup Cilantro, For Garnish (Optional)
Instructions
- Peel butternut squash, cut in half and scoop out the seeds.
- Chop butternut squash into ½ inch cubes and set aside.
- Dice onion and red bell pepper, set aside.
- Mince garlic and set aside.
- Heat oil in dutch oven over medium heat.
- Add onion and bell pepper into skillet, season with salt and pepper and sauté for 5 minutes.
- Add garlic and sauté 1 minute. Season with salt & pepper.
- Add Garam masala and turmeric and cook for 1 minute.
- Add tomato sauce, ginger paste, tomatoes, chickpeas, butternut squash, and 1 ½ cups water.
- Bring to a boil and reduce to simmer. Cook for 45 minutes until thick.
- Add lime juice and chopped cilantro.
Notes
I like to serve this over basmati (or brown rice) with a dollop of fat free Greek yogurt.
You can find ginger paste in the product section where basil, sage, and mint are located. This is actually a great item to have on hand as it can be hard to find fresh ginger year round.
You can find ginger paste in the product section where basil, sage, and mint are located. This is actually a great item to have on hand as it can be hard to find fresh ginger year round.