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Cabbage and Chickpea Stew
A hearty winter stew of baby carrots, potatoes, cabbage and chickpeas in a lightly spiced tomato broth with cumin and turmeric. Serve it on its own or spooned over rice or couscous.
- YieldServes 4
- Hands-on20 min
- Total48 min
- Difficulty
Ingredients
- 2 tbsppeanut oil
- 450 gbaby carrots
- 1 cuponion, chopped
- 2 clovesgarlic, large, finely chopped
- 450 gboiling potatoes, peeled and cut into 2.5 cm (1 in) cubes
- 1 canchickpeas, 15 oz (425 g) can, rinsed and drained
- 225 gcabbage, shredded
- 240 mllow-sodium vegetable broth
- 120 mlwater
- 2 tbsptomato paste
- 1 tspsugaroptional
- 1 tspground cumin
- ½ tspground turmeric
- ½ tspsalt, plus more to taste
- ¼ tspcrushed red pepper flakesoptional
- to tasteblack pepper, freshly ground
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