1. Indian Vegetable Stew
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 large onions, coarsely chopped (4 cups)
- 4 cloves garlic, minced
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon cayenne pepper
- 1 pound new potatoes, scrubbed and quartered
- 1½ cups water
- ½ teaspoon salt
- 1 19-ounce can chickpeas, rinsed
- 1 14-ounce can crushed tomatoes, preferably fire-roasted
- 1 pound mini carrots
- ¾ cup chopped fresh cilantro
- ¾ cup low-fat plain yogurt, (optional)
Instructions
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
- 2Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding ½ cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
