Indian Chickpea Stew

Servings: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

• 15 mL (1 tbsp) canola oil
• 2 red onions, thinly sliced
• 30 mL (2 tbsp) fresh ginger, minced
• 2 cloves garlic, minced
• 5 mL (1 tsp) cumin powder
• 5 mL (1 tsp) turmeric powder
• 30 mL (2 tbsp) garam masala
• 500 mL (2 cups) chickpeas
• 500 mL (2 cups) arugula
• 15 mL (1 tbsp) honey
• 500 mL (2 cups) vegetable broth, hot
• 60 mL (4 tbsp) plain yogurt without gelatin
• Salt and pepper to taste
• 4 servings white rice, cooked
• 4 naan breads

Preparation

1. In a saucepan over medium heat, heat the canola oil. canola, add onion, ginger, garlic, cumin, turmeric, Garam Masala and cook for about 5 minutes, stirring.
2. Add chickpeas, arugula, honey, broth and bring to a boil.
3. Over low heat, simmer gently, for about 20 minutes, stirring occasionally. Check seasoning.
4. When ready to serve, add yogurt.
5. Serve with white rice and naan bread.