Hearty, homey, and just a little bit outside your usual Wednesday menu plan, these chickpeas from VN columnist Robin Robertson are sure to become a weeknight staple. Serve with greens and your favorite bread—be it French, injera, or naan—for a satisfying meal.
Serves 4
What You Need:
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne, or to taste
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 tablespoon tomato paste
2 16-ounce cans chickpeas, drained and rinsed
1 cup water
1 cup frozen green peas, thawed
What You Do:
1. In a large pot over medium heat, heat the oil . Add onion, cover, and cook until softened, about 5 minutes. Add carrots and potato, cover, and cook 10 minutes longer.
2. Remove cover and stir in cayenne, paprika, ginger, salt, black pepper, cumin, cardamom, and tomato paste. Add chickpeas and water and bring to a boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in the green peas and taste to adjust seasonings.
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