Indian Chickpea Stew Recipe

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See original recipe at: foodfanatic.com

kept byfoodfanatic
recipe byfoodfanatic.com

Categories:
- Chickpea
- Indian
- Stew

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Ingredients:

1 tablespoon grapeseed oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 28-ounce can diced tomatoes
2 15-ounce cans garbanzo beans, drained and rinsed
2 cups vegetable broth, low sodium kind recommended
1-1 1/2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon coriander seed
2 teaspoons ginger, ground or fresh
1 teaspoon salt
1 bay leaf
6 ounces baby spinach
brown rice, for serving

In a large pot or Dutch oven, sauté the onion over medium heat until it begins to brown, about 8 to 10 minutes.
Add all of the ingredients except for the spinach and stir to combine. Cover and bring the pot to a boil.
Once a full boil is reached, lower the heat to medium low and allow the stew to cook at a gentle boil about 15 minutes.
Remove the cover from the pot and add all of the spinach. It’s okay if the pot is very full at this point; the spinach will cook down.
Put the cover back on and allow the spinach to steam about 30 seconds to 1 minute before stirring it into the stew to incorporate it.
Cook an additional 2 minutes then serve over cooked brown rice.

See original recipe at foodfanatic.com