Spiced Chickpea Stew (Gluten Free)

veggieinspired.com

Eva Hawes

¾ cup low-sodium vegetable broth divided into ¼ cup + ½ cup

1 yellow onion diced

3 carrots peeled and chopped

1 ½ teaspoon turmeric

1 ½ teaspoon chili powder

1 teaspoon cumin

½ teaspoon ground cinnamon

2 cans (15 oz each) chickpeas drained and rinsed (or 3 cups cooked chickpeas)

1 can (15 oz) diced tomatoes

1 teaspoon Himalayan pink salt or to taste

squeeze of fresh lime juice

fresh cilantro for garnish

1 cup Quick-Cook Brown Basmati Rice or rice of choice (for serving)

Directions at veggieinspired.com

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