Carrot and Chickpea Stew
I was very late to get the Facebook party but man I’m having a good time now. FB re-connected me with a dear friend after probably more than ten years. I know, I know, if we were so close why haven’t we spoken in ten years? Well, it happens. People move, travel, get busy with work. Anyway, as teenagers Katrina and I were so tight we called each other “twin.” After all these years we’ve discovered we still have so much in common.
Katrina has two kids – the gorgeous Isabella and Sophia – loves to cook and is all about her kids’ health. Well, she would be, as a clinical dietician. We often FB about what we’re making for dinner and this dish really caught my eye and Katrina kindly sent it along. I made it for dinner tonight and it was really fantastic. Ben makes a similar dish that has more of a Spanish bent. This has Indian flavours but is mild enough for the least adventurous kids. Plus, it made the house smell heavenly all afternoon. So here we go…..
- Glug of olive oil
- 1 medium chopped onion
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 3 cups carrots chopped in 1/4 inch rounds
- 1/2 teaspoon turmeric
- 3/4 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 red pepper chopped
- 1/2 zucchini chopped
- 6 or 8 mushrooms chopped
- 2 cups of chickpeas
- 1 cup chicken or vegetable stock
- fresh cilantro and plain yogurt to garnish
Saute the onion, garlic and ginger in the olive oil until they're soft but not browned.
Add the carrots and the spices and a splash of stock to stop it from sticking.
Cook for 10 to 15 minutes, stirring occasionally.
Add the other vegetables and sauté for a couple of minutes.
Add the drained chickpeas and stock and simmer for an hour, stirring regularly.
Add salt and pepper to taste.
Esme made a fuss when this was placed in front of her…. and then she ate most of it. Thanks, Katrina! Now, what are you making tomorrow night?
photo by Maya Visnyei
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