Curry Spiced Chickpea Stew

This simple vegetarian stew is full of flavor and easily adapted to what you have in your refrigerator. We never make it quite the same every time. Perfect for a quick weeknight dinner. It’s a family favorite!

Indian Spiced Chickpea Stew

2 tablespoons coconut oil

1 medium red onion, diced

2 carrots, small dice

1 jalapeño, seeds and white membrane removed, diced

1 teaspoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

⅛ teaspoon cayenne pepper

3 cloves garlic, minced

kosher salt

ground pepper

2 (15 oz) cans of garbanzo beans, drained and rinsed

1 (15 oz ) can diced tomatoes

1 inch piece of fresh ginger root, whole

Greek yogurt and fresh cilantro to garnish

In a 12” skillet, sauté onions, carrots and jalapeño with 2 pinches of kosher salt in the coconut oil over medium high heat until caramelized, about 10 minutes. Add spices and garlic and stir well for 1 minute. Add garbanzo beans, tomatoes, ginger root,1 teaspoon salt and 4 grinds of fresh pepper and then water to cover (about 4 cups). Bring to a boil and then reduce heat to simmer for 20 minutes. Add more water if needed. Season to taste. Add a nice dollop of greek yogurt and a sprinkle of fresh cilantro.

Serve over rice if desired. (We like organic brown basmati rice.)