40+ Fantastic Vegan Indian Recipes: Braised Indian Chickpea Stew
This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots. Everything gets braised in the oven and the result is a rich and hearty yet wholesome stew that will satisfy the heartiest of appetites.
Nutrition Facts
Ingredients
Instructions
Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds to a spice grinder or mortar or pestle. Coarsely grind (just a few pulses with an electric grinder) - you want some texture to remain. Remove the empty cardamom pod shells. Note: If you don’t have either of these tools, see the blog post section “Frequently Asked Questions“
Preheat the oven to 350°F/175°C.
Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
Add the tomato paste and stir frequently for 2 minutes to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for 1 minute.
Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about 2 minutes.
Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 ½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for 2-3 minutes, stir again, and then turn off the heat.
Put the lid on the pan, or if it doesn’t have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for 1 hour, until the chickpeas and vegetables are soft.At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about 1/4 cup).
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Continue Reading at Rainbowplantlife →Chef's Notes
Notes* Don’t slice too thinly or thickly (see the ingredient photo in the blog post for a visual reference).
** Use less Indian chili powder for a milder heat; or use up to 2 teaspoons if you like it very spicy. If the latter, highly recommend pairing with yogurt to balance the heat.
*** A dry white wine such as Pinto Grigio or Sauvignon Blanc works well. Use Barnivore.com to find vegan-friendly wines.
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Reviews from the Original Source
Thats some good compilation. I noticed most of the dishes are common on all the platforms. You may want to add breads like Aapam, Dishes like Puttu and Upma into the list. these are south indian dishes by the way. You may want to check some of the south indian dishes which are quite different from the regular ones. Like ishtu (stew), Avial, all vegan by the way. Nevertheless.. love the post. Very long and detailed.
Thanks for the blog!!! it is really useful
Hi Nisha!
I'm so glad YouTube introduced me to you. I love your wholesome and loving approach to cooking.
Would you create a video of the chickpea vegetable biryani in your cookbook? I'm a little overwhelmed by the ingredient list and would love a tutorial.
Thank you.
Best,
Monica
Thanks worthy content
Did you make this recipe?
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