Chickpea Stew

Name: Chickpea Stew
Ingredients: 2 tablespoons coconut oil, grape seed oil or ghee; 1/2 teaspoon mustard seed; 1/2 teaspoon cumin seed; 1/2 teaspoon turmeric; 1/4 teaspoon red chili flakes or to taste; 1 onion, minced, about 1 cup; 1/2 teaspoon sea salt; 2 tablespoons tomato paste; 1/2 teaspoon ground black pepper, more to taste; 1/2 teaspoon ground cloves, more to taste; 2 bay leaves; 1 teaspoon ground cinnamon (preferably Ceylon cinnamon); 3 (14-ounce) cans chickpeas or 2 (16- ounce) bags frozen chickpeas, rinsed and drained; 3 cups boiling water

14 ingredients

1 steps

Ingredients

2 tablespoons coconut oil, grape seed oil or ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
1/2 teaspoon turmeric
1/4 teaspoon red chili flakes or to taste
1 onion, minced, about 1 cup
1/2 teaspoon sea salt
2 tablespoons tomato paste
1/2 teaspoon ground black pepper, more to taste
1/2 teaspoon ground cloves, more to taste
2 bay leaves
1 teaspoon ground cinnamon (preferably Ceylon cinnamon)
3 (14-ounce) cans chickpeas or 2 (16- ounce) bags frozen chickpeas, rinsed and drained
3 cups boiling water

Directions

1

{"0":"1. Heat oil in a large, non-aluminum pot (4 to 6 quarts) over medium heat. Saute mustard seed, cumin, turmeric and chili flakes for 1 minute or until mustard seeds begin to pop. Add onion and sprinkle with salt. Saute for 5 minutes, stirring occasionally until softened but not browned. Add tomato paste and continue cooking for 2 minutes.","2":"2. Add pepper, cloves, bay leaves, cinnamon, chickpeas and water. Simmer uncovered for 15 to 20 minutes. Taste and adjust seasoning."}