A delicious, plant-based dish made by stewing chickpeas and vegetables with tomatoes and warming Indian spices.
I’m a huge fan of Indian food and love just about anything that is filled with spices so this delicious and simple stew is a dream! It’s made by simmering chickpeas, carrots, and spinach with crushed tomatoes and plenty of Indian spices, meaning it’s easy to make and filled with flavor.
One of my favorite things about this recipe is how versatile it is. It’s amazing served warm with brown rice, sautéed cauliflower rice, or even a big bowl of wilted greens and some avocado. It is also perfect for leftovers, so I love serving it cold with marinated kale and roasted sweet potatoes as pictured in this post. The flavors will only increase in depth overtime, so I love to make a big batch on Sunday to take with me for on-the-go lunches during the week.
Recipes like this are great if you’re new to cooking or short on time. Aside from a little prep, all you need to do is add everything to a pot and let it simmer! It’s made with just a few simple ingredients and packed with goodness.
The chickpeas add a great dose of protein and fiber while the vegetables add an array of vitamins and nutrients. Not to mention, it is packed with anti-inflammatory spices like turmeric and garam masala (an Indian spice blend–see recipe for notes.) It’s easy to digest and will leave you feeling fueled and satiated.
I’m so excited to finally be sharing this recipe! Whether you’re looking for something plant-based or not, this easy meal is flavor-packed and simply delicious! Remember to comment below of tag me on Instagram if you try it out.
- 1 tbsp avocado oil
- ½ c yellow onion, chopped
- 1 cup carrots, sliced into rounds
- 1 16-oz can chickpeas, drained and rinsed
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 3 cups spinach
- 2 tsp turmeric
- 1 tsp cumin
- 2 tsp garam masala*
- Heat a large pot (I use a dutch oven) just below medium heat and add 2 tsp avocado oil.
- When the oil is hot, add the onion and a pinch of salt, then sauté until the onions are soft and transparent, about 5 minutes. Be careful to not let the onions burn.
- Add the remaining tsp of avocado oil with the turmeric, cumin, and another generous pinch of salt. Stir until the onions are coated in the spices.
- Add the carrots and allow everything to sauté until the carrots are somewhat softened, about 5 more minutes.
- Add the chickpeas, crushed tomatoes, tomato paste, and ¼ cup water to the pot and stir everything together to combine. Cover and turn the heat to low and simmer until carrots and chickpeas are tender, about 10-15 minutes.
- When the carrots are almost done cooking, add in the spinach, garam masala, and another pinch of salt and stir to combine. Let the mixture simmer uncovered to thicken slightly, about 5-10 minutes.
- Taste for salt and check to make sure all vegetables are cooked through, then enjoy!