Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins. Toasted cashews and fresh lemon juice add crunch and freshness to this hearty Indian Chickpea Stew!
The leftovers from this Indian Chickpea Stew were consumed for breakfast in my house.
True story.
I’m pretty much obsessed with anything and everything Indian food, and this vegan Indian recipe hits the spot every single time.
This vegan Indian chickpea stew calls for one of my all time favorite ingredients: garam masala.
Garam masala is a delicious Indian spice blend which you can either make yourself or purchase pre-mixed if you want to save some time. I love using this blend from Simply Organic – it’s my very favorite.
Once you add a little garam masala to this vegan stew your whole kitchen will smell like heavenly Indian food and you’ll wonder how you ever lived without a supply of this spice mix on hand.
My favorite part of this chickpea and potato stew (other than the garam masala, of course) are the plump, sweet raisins. I love when a dish has a little sweetness to it!
My second favorite part has to be the toasted cashews. They add so much flavor and a much-needed crunch to this hearty vegan potato stew.
You can gobble this up as is, or do as I do and serve it atop a bed of basmati rice. Dinnertime perfection!
Indian Chickpea Stew Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 carrots - cut into bite-sized pieces
- 1 pound yukon gold potatoes - peeled and cut into 1/2-inch cubes
- 1 tablespoons garam masala
- 1 teaspoon cumin
- 1 tablespoon chopped garlic - about 2 cloves
- 1/2 cup chopped yellow onion
- 1 1/2 cups vegetable broth
- 1 14- ounce can chickpeas - drained and rinsed
- 4 tablespoons raisins
- 1/3 cup cashew pieces
- 3 cups baby spinach leaves
- 1/4 cup chopped cilantro leaves
- 1 tablespoon freshly squeezed lemon juice
Instructions
- 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. Saute for 1 minute, then add the garlic and onion and stir well.
- 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.
- Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
- 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.
Nutrition
This is one of our all time favourite healthy recipes for dinner, thank you it’s delicious. We add medjool dates last minute instead of raisins. How long can it keep in the fridge, I haven’t added the chickpeas/dates/spinach yet.
This stew will last for 3 to 4 days in the refrigerator. You can also freeze in covered, airtight containers or heavy-duty freezer bags and it will be good for 4 to 6 months.
Happy in Texas! Made this tonight and really enjoyed new flavors. To make it more interesting in texture/flavor, I added sea salt, corn, peas and 2 or so tablespoons of brown sugar. I think I’d add more raisins next time. I halved the amount of Cumin. You can always add more, but sometimes a small amount can overwhelm the flavor profile for me. I’m not a huge fan of spinach either, so enjoyed it wilted in the bowl where it kinda melted into the other ingredients. Nice way to get chickpeas into the diet too! Thanks for the recipe. YUM!!!
I just made this for the second time this week. It’s delicious! I made two changes. I had new potatoes so didn’t bother peeling them, they were think skins. And I added salt. Potatoes need salt, even with all the spices! This is a keeper, thanks!
Very nice recipe enjoyed by every on.
Hi Anetta,
Your ingredients list says cumin, I see no such in text
Whoops! Good eye, Imah – I fixed the recipe card for you 🙂