Savory Indian-Inspired Stew to Warm Your Soul
A Flavorful Blend of Spices and Vegetables
Looking for a comforting, easy-to-make stew that’s packed with flavor? Look no further! This Indian-inspired stew is a perfect blend of aromatic spices, tender chickpeas, and fresh spinach, all simmered in a rich tomato-based broth.
The Magic of Indian Spices
At the heart of this stew are three essential spices: coriander, paprika, and cumin. These warm, earthy flavors evoke the vibrant streets of India, transporting your taste buds to a world of exotic wonder. Grate some fresh ginger to add a burst of citrusy freshness, and you’re ready to begin your culinary journey.
A Simple yet Satisfying Recipe
This stew is a breeze to prepare, requiring only 15 minutes of active cooking time. Simply sauté the onions, garlic, and ginger in olive oil, then add the spices, chickpeas, diced tomatoes, and water. Let the mixture simmer for 20-30 minutes, allowing the flavors to meld together in perfect harmony.
The Finishing Touches
Just before serving, stir in some fresh baby spinach and chopped cilantro. Watch as the spinach wilts into the stew, infusing it with a vibrant green color and a boost of nutrients. Season with salt and black pepper to taste, then serve hot, garnished with additional cilantro leaves.
Serve with a Side of Rice (and Naan, if You’re Feeling Fancy!)
This stew pairs perfectly with a steaming plate of rice, but if you’re feeling adventurous, try serving it with a side of homemade naan bread. The combination is sure to become a new favorite in your household!
Get Ready to Enjoy!
Yield: 4-6 servings
Difficulty: Easy
Total Time: About 1 hour
Active Time: 15 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground coriander seed
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 2 (15-ounce) cans chickpeas, drained and rinsed well
- 2 cups canned diced tomatoes, with their juices
- 1/3 cup water
- Kosher salt
- Freshly ground black pepper
- 12 ounces baby spinach
- 1/4 cup chopped cilantro leaves, plus more for garnish
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