Okay, guys. I just had a bowl of this chickpea stew for lunch and it’s all I can do to not go have another serving. So I’m forcing myself to sit here and write up this post to regain some sense of self control.
This dish is THAT GOOD.
First of all, it is vegan. And gluten free. And dairy free.
Which may make you think it’s going to taste horrible. But you’ll never miss any of the meat, the wheat or the dairy. This stew is rich, warming and filling and the spices? Lord have mercy. I’m a big curry fan, but have never used garam masala before. Boy, was I missing out. Garam masala is an Indian spice mixture, and varies greatly according to region (or grocery store), but it’s basic components are black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. The spices are toasted and ground and are AMAZING. I found my garam masala in the bulk section at my supermarket, which was fantastic because I could buy a small amount.
Make a double batch of this – it’s a perfect lunch or dinner on a cold day. Serve with a side of whole wheat flat bread (pita or naan) and a dollop of Greek yogurt, if you wish.