Winter Recipe: Mushroom and Chickpea Stew
This stew is such a perfect winter treat! Its spices and ingredients make it a wonderful Vata/Kapha meal your all family will enjoy. It’s so warming and satisfying, perfect for a chilly evening. Spices, garlic, chickpeas, mushrooms, lemon juice and carrots which simmer in a beautiful cilantro infused tomato sauce make a great marriage. I like serving this stew with white quinoa, basmati or brown rice to make it extra hearty.
– 8 carrots
– 3 boxes of mushrooms (about 30 mushrooms/850g)
– 3 cups of boiled chickpeas
– 2 boxes of fresh tomatoes
– 1 bunch of fresh spinach
– 2 cups of coconut milk
– 7 tablespoons of tomato puree
– a big handful of fresh cilantro
– 2 lemons plus 3 more to serve
– 4 teaspoons of turmeric
– 4 teaspoons of cumin power
– 3 teaspoons of ground chilli
– 3 cloves of garlic
Peel the carrots, then chop them into pieces. Cut the mushrooms into thin slices.
Place the crushed garlic, turmeric, cumin, chilli, salt and pepper into a large saucepan along with 4 tablespoons of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato puree and coconut milk. Stir in the chopped carrots, tomatoes and mushrooms. Bring this mix to the boil then turn it down to a simmer.
Let this cook for about twenty minutes, then stir in the chickpeas (drain the tin first) and the finely chopped coriander. Let this cook for another twenty minutes, at which point the mushrooms and carrots should be soft and ready to eat. Add washed and chopped spinach and cook for another minute or two.
Once everything is ready squeeze the two lemons into the mix and place the stew into bowls with the quinoa/rice. I like serving each bowl with half a lemon and an extra sprinkling of cilantro.