Split Chickpea Stew

Being such a huge lover of chickpeas, this recipe comes with no surprise. I was inspired by the many ancient dishes my mum still makes today; a dish consumed by thousands all over the middle east. Another more common name for this dish is “Keema”, originally made with meat and split chickpeas served on a bed of pilau rice, but I’ll be making it vegetarian friendly with cooked quinoa.

It’s an amazing way of using split chickpeas rather than whole as they’re much lighter and have a more distinct flavour to them. The combination of spices in this dish are incredibly good and will make your entire kitchen smell amazing.

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Serves 4

Ingredients: 

1 tbsp coconut oil

2 medium onions, chopped

2 garlic cloves, minced

1 1/2 cups split chickpeas

3 tbsp tomato puree

4 cups water

1 tsp turmeric

1/2 tsp tsp black pepper

1 tsp ground cumin

1 tsp ground ginger

1⁄2 tsp chilli flakes

1⁄2tsp ground coriander

1 tsp dried lime powder

1 tsp honey/maple syrup

Himalayan salt, to taste

 

Method:

Soak the split chickpeas for at least an hour in advance.

Heat a medium saucepan and add in coconut oil. Add onion and stir until transparent for 5 minutes. Then add garlic, turmeric, tomato puree, cumin, coriander, ginger, dried lime powder, 1/4 cup water; sauté for 8 minutes.

Add chickpeas with the rest of the water and mix well, making sure there is enough liquid to cover ingredients. Bring to a boil, and allow to cook for 15 minutes minutes. Then reduce heat to medium-low, add in black pepper, chilli flakes, honey and let stew simmer gently, covered, for about 45 minutes. Stir 5 to 6 times while cooking to prevent ingredients from sticking to the bottom of the pot.

The final stew should be thicker in consistency than that of regular stews. Serve with quinoa and fresh radish. Delicious!

 

 

 

 

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