Adapted from Curried Chickpea and Ginger Stew in Simply Satisfying: Over 200 Vegetarian Recipes You'll Want to Make Again and Again by Jeanne Lemlin. The author describes this stew as “a real winner — the chickpeas are a natural match for the curry while the potatoes soak up the spices and add an appealing contrast in texture.”
I agree. It's also warm, simple, and nourishing -- a winning combination for lunch or dinner anytime but especially on this wild, wet and windy, winter evening.
SERVES 4 AS A MAIN COURSE
1/4 cup oil
2 medium onions, sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
15-ounce can chickpeas, drained and rinsed
16-ounce can diced tomatoes with their juice
1 medium carrot, diced
1 medium potato, diced
My variation: 1 cup frozen peas
1 teaspoon salt (I used about 1/4 teaspoon)
4 cups water
3 tablespoons butter (I omitted this)
Lemon wedges (1 per serving)
1. In a large stockpot heat the oil with onions, garlic, ginger, coriander, cardamom, and cayenne pepper. Sauté, stirring frequently, for about 7 minutes, or until the onions are tender.
2. Add the chickpeas, tomatoes, carrot, potato, peas, salt, and water, and bring to a boil. Stir ingredients thoroughly and then turn heat down to a simmer. Cook uncovered for 60 minutes, stirring often, until the vegetables are tender.
3. Swirl in the butter. Taste for seasoning.
4. Spoon into bowls and serve with a lemon wedge on the side. This dish is especially delicious with yogurt; serve a bowlful so each person can add his or her own if desired.