vegetarian week day 3

Dinner for night three of vegetarian week was Punjab Chickpea Stew. I've been a fan of Indian food for a long time, but we've been cooking it more and more recently. I love all the different flavors in every bite and the aromatics that float through the house as everything simmers. This stew is healthy, vegetarian, easy to make, and most importantly - delicious! 

punjab chickpea stew

serves 4

adapted from Cooking Light

1 tbsp extra virgin olive oil 

1 1/2 c onion, diced 

1 inch piece fresh ginger, grated 

2 tsp cumin seeds

1 tsp coriander

1 tsp ground turmeric

1/2 tsp red pepper flakes

4 cloves garlic, grated 

4 cardamom pods, crushed 

1 cinnamon stick

2 1/2 cups water

2 carrots, diced

1 can chickpeas, drained and rinsed

1 can fire-roasted tomatoes, undrained

Cooked rice

Plain fat free greek yogurt, to garnish

Cilantro, to garnish

• Heat olive oil in a large heavy-bottomed pot (I used enameled cast iron). Saute onion for 3-4 minutes. Add grated ginger, cumin seeds, coriander, turmeric, red pepper flakes, and garlic. Saute for another 3-4 minutes. 
• Add cardamom pods and cinnamon, and pour water on top. Add carrots, chickpeas, fire-roasted tomatoes, and juice from tomatoes. Bring to a boil, then reduce to simmer and cover. Simmer for 30 minutes. 
• Discard cinnamon stick and cardamom pods. Serve over rice and garnish with plain greek yogurt and cilantro.