Curried Chickpea Stew with Rice Pilaf #Redux
Curried Chickpea Stew with Rice Pilaf #Redux is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Joanne Eats Well with Others
ground cayenne pepper
For the pilaf, heat a large skillet over medium heat.
Add olive oil, swirling to coat the pan.
Add the onion and cook until golden, about 5 minutes, stirring frequently. Stir in the rice, turmeric, cardamom pods, cinnamon stick and garlic, cooking one minute, stirring constantly.
Add in the water and the bay leaf. Bring to a boil and then cover, lowering the heat, and simmering for 15-20 minutes, or until water has evaporated.
Let stand for 5 minutes, covered.
Remove cardamom pods, cinnamon stick and bay leaves before serving.For the stew, heat a large pot over medium-high heat.
Add the olive oil and swirl to coat the pan.
Add the onion and saute until golden, about 5 minutes.
Add in the curry powder or individual spices, if using. Cook for 1 minute, stirring constantly.
Add in the water, carrot, salt, chickpeas and tomatoes. Bring to a boil and then cover, lower heat, and simmer for 20 minutes.
Serve over rice, garnished with cilantro.
Mix spices together. Store in an airtight container.