Braised Indian Chickpea Stew

🥘 Ingredients

• grapeseed oil 3 tbsp
• large yellow onion 1
• medium carrots 4
• medium cabbages 16-18 oz
• garlic cloves 4
• piece fresh ginger 2 inch
• Kosher
• tomato paste 3 tbsp
• Indian red chili powder 1-1.5 tsp
• ground turmeric 1 tsp
• ground nutmeg ¼ tsp
• dry white wine ¾ cup
• vegetable broth plus a little more as needed 1 ½ cup
• chickpeas 2
• bay leaves 2
• golden raisins sultanas 0.33 cup
• diced tomatoes 1
• full-fat coconut milk 1 cup
• whole green cardamom pods 6
• whole cloves 4
• cumin seeds 1 tsp
• coriander seeds 1 tsp
• fennel seeds 1 tsp
• cinnamon sticks long 2
• garam masala 1 tsp
• cilantro ¾ cup
• Lemon
• organic cane sugar 1-2 tsp
• Coconut
• White rice

1. 1

   Gather: grapeseed oil , large yellow onion , medium carrots , medium cabbages , garlic cloves , piece fresh ginger , Kosher salt and freshly cracked pepper, tomato paste , Indian red chili powder , ground turmeric , ground nutmeg , dry white wine , vegetable broth plus a little more as needed , chickpeas , bay leaves , golden raisins sultanas , diced tomatoes , full-fat coconut milk . For the whole spices: whole green cardamom pods , whole cloves , cumin seeds , coriander seeds , fennel seeds , cinnamon sticks long . For the for finishing: garam masala , cilantro , Lemon juice a few squeezes, organic cane sugar . For the for serving (see note 4): Coconut yogurt or vegan yogurt, White rice .
2. 2

   Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) 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. (see Note 5)
3. 3

   Preheat the oven to 350°F / 175°C.
4. 4

   Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tbsp of the oil. Once the oil is shimmering, add the roughly ground spices and the cinnamon stick. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
5. 5

   Add the remaining 2 tbsp of oil to the pan. Next, add the onions, carrots, and cabbage. Season with 1/2 tsp kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
6. 6

   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.
7. 7

   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.
8. 8

   Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 1/2 tsp 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.
9. 9

   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 hours , 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).
10. 10

    Pour in the coconut milk and return the pan to the oven to braise for another 10 minutes. Take out of the oven and discard the bay leaves and cinnamon stick.
11. 11

    Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it's slightly too acidic, stir in a teaspoon or two of sugar.
12. 12

    Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.