Source#
Preheat Oven#
Ingredients#
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ground allspice
- ½ teaspoon ground black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground fenugreek (optional)
- ½ teaspoon ground ginger
- 2 cans no-salt-added chickpeas (also known as garbanzo beans) ,
rinsed and drained
- 3 tablespoons extra-virgin olive oil , divided
- 2 cloves garlic , finely chopped
- 1 medium red onion , chopped
- 1 (1-inch) piece fresh ginger , peeled and finely chopped
- 1 can no-salt-added tomato sauce
- 4 cups low-sodium vegetable broth
- 1 pound red potatoes , cut into 1-inch chunks
- 4 carrots , cut into 1-inch chunks
Preparation#
Spices#
- Stir together in a small bowl; set spice mixture aside:
- Paprika
- Salt
- Allspice
- Black pepper
- Cardamom
- Cloves
- Coriander
- Cayenne
- Fenugreek
- Ginger
Roast Chickpeas#
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking
sheet and spread out in a single layer.
- Roast chickpeas, stirring occasionally, until somewhat dried out and
just golden brown, 16 to 18 minutes; set aside.
Cook Base#
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over
medium heat.
- Add to the pot:
- Garlic
- Onion
- Chopped ginger
- Cook, stirring occasionally, until very soft and golden brown, 8 to
10 minutes.
- Stir in reserved spice mixture and continue cooking, stirring
constantly, until spices are toasted and very fragrant, about 2
minutes.
- Stir in tomato sauce and cook 2 minutes more.
Add Roasted Chickpeas#
- Stir in and bring to a boil:
- Broth
- Potatoes
- Carrots
- Reserved chickpeas
Finish#
- Reduce heat to medium-low, cover and simmer until potatoes and
carrots are just tender, about 20 minutes.
- Uncover pot and simmer until stew is thickened and potatoes and
carrots are very tender, about 25 minutes more.
- Ladle stew into bowls.