Braised Indian Chickpea Stew

rainbowplantlife.com

Msbahr

3 tablespoons grapeseed oil

1 large yellow onion, chopped

4 medium carrots, sliced on the bias*

½ of a medium cabbage, roughly chopped (16 to 18 ounces or 450 to 510g)

4 garlic cloves, thinly sliced

2- inch (5 cm) piece of fresh ginger, grated or minced

Kosher salt & freshly cracked black pepper

3 tablespoons tomato paste

1 to 1 ½ teaspoons Indian red chili powder**

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¾ cup (180 mL) dry white wine***

1 ½ cups (360 mL) vegetable broth (plus a little more as needed)

2 (15-ounce/425g) cans chickpeas, drained and rinsed

2 bay leaves

⅓ cup (55g) golden raisins (sultanas)

1 (14.5-ounce/410g) can diced tomatoes

1 cup (240 mL) full-fat canned coconut milk, stirred well

subheading: Whole Spices:

6 whole green cardamom pods

4 whole cloves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

2 cinnamon sticks (2 to 3 inches long)

subheading: For finishing:

1 teaspoon garam masala

¾ cup (9g) cilantro leaves chopped, plus more for garnish

Lemon juice (a few squeezes)

1 to 2 teaspoons organic cane sugar, as needed

subheading: For serving:

Coconut yogurt or other vegan yogurt

White rice, brown rice, or Indian flatbread such as naan or roti

Directions at rainbowplantlife.com

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