Chickpea Masala Stew

• Vegan
• Gluten free

• Produce

  • 2 boxes Chickpeas
  • 1 1/2 tbsp Cilantro, fresh
  • 3 cloves Garlic
  • 1 Jalapeno
  • 1/2 tsp Of ginger
  • 1 Onion, medium
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 1 tbsp Tomato paste
  • 1 1/2 cups Vegetable broth

• Baking & Spices

  • 1 Salt & pepper
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

Found on stephaniesain.com

Description

Ingredients

• 1 tbsp. olive oil
• 1 medium onion diced
• 3 cloves garlic finely minced
• 1 jalapeno diced*
• ½ tbsp. cumin
• ½ tsp. each of ginger, cinnamon, and masala seasoning
• ¼ tsp. turmeric
• salt & pepper to taste
• 1 tbsp. tomato paste
• 1 can fire roasted tomatoes(14.5 oz)
• 1½ cups vegetable broth
• 2 boxes chickpeas rinsed and drained(26.8 oz)
• 1½ tbsp. fresh chopped cilantro

Directions

• In large dutch oven or soup pan add olive oil over medium high heat.
• Add onion and garlic and saute 1-2 minutes until fragrant.
• Add seasonings stir and cook another minute.
• Add remaining ingredients and bring to boil.
• Reduce heat and simmer 30 minutes with lid slightly ajar.
• Taste for salt & pepper
• optional:
• garnish with additional cilantro