A few weeks ago I cooked too many chickpeas. Some got roasted with this Veggie Burrito Spice Blend. The rest got tossed into this concoction. The problem I have saving a recipe to revise at a later time is I tend to forget to revise and post. Then I can’t remember what stopped me from posting earlier. Like this recipe which I thought needed revisions but actually didn’t. I think.
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp minced fresh ginger (or 1 tsp ginger powder)
- 1/2 sweet onion, diced
- 1 tsp curry powder
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- crushed red pepper to taste
- 3 cups cooked chickpea
- 1 medium sweet potato, peeled and diced
- 3 medium carrots, peeled and cut into chunks
- 1 15oz. can no salt diced tomatoes
- 4 cups MOL vegetable broth and bean cooking liquid (MOL= more or less)
- salt and pepper, to taste
- Add the onion, garlic, and ginger to a soup pot with the olive oil and sauté over medium heat
- After a few minutes toss in the curry powder, smoked paprika, sweet paprika, cumin, and red pepper flakes. Keep sautéing for another few minutes.
- Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth and/or bean cooking liquid to cover the ingredients by an inch.
- Turn the heat up and bring to a boil. When boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
- After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew that allows all of the flavors to shine.
- Serve over rice (or not).
garyskitchen.net 