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Curried Chickpea Stew with Rice Pilaf #Redux

Curried Chickpea Stew with Rice Pilaf #Redux

Curried Chickpea Stew with Rice Pilaf #Redux is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 77 %



bay leaf

cardamom pods
2 cups

2 cups

1 stick

cinnamon stick
1 tbsp

curry powder
14 oz

fire-roasted tomatoes
1/4 cup

fresh cilantro

garlic clove

garlic cloves
3/4 tsp

ground cardamom
3/4 tsp

ground cayenne pepper
3/4 tsp

ground cinnamon
1/4 tsp

ground cloves
3 tsp

ground coriander
3 tsp

ground cumin
1 - 1/2 tsp

ground ginger
1/4 tsp

ground nutmeg
1/2 tsp

ground turmeric
3 tsp

ground turmeric
1 cup

jasmine rice
1 tbsp

olive oil


1/4 tsp

2 cups

2 - 1/2 cups



  1. For the pilaf, heat a large skillet over medium heat.

  2. Add olive oil, swirling to coat the pan.

  3. 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.

  4. 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.

  5. Let stand for 5 minutes, covered.

  6. Remove cardamom pods, cinnamon stick and bay leaves before serving.For the stew, heat a large pot over medium-high heat.

  7. Add the olive oil and swirl to coat the pan.

  8. Add the onion and saute until golden, about 5 minutes.

  9. Add in the curry powder or individual spices, if using. Cook for 1 minute, stirring constantly.

  10. Add in the water, carrot, salt, chickpeas and tomatoes. Bring to a boil and then cover, lower heat, and simmer for 20 minutes.

  11. Serve over rice, garnished with cilantro.

  12. Mix spices together. Store in an airtight container.

Wine Pairing :