In just 30 minutes, you can enjoy Indian Chickpea Stew, a hearty blend of spiced potatoes, chickpeas, and carrots, enriched with spinach, raisins, cashews, and a splash of lemon juice.
I’m pretty much obsessed with anything and everything Indian food, and this vegan Indian recipe hits the spot every single time.
You can gobble this up as is, or do as I do and serve it atop a bed of basmati rice. Dinner time perfection!
Table of Contents
What is Indian Chickpea Stew?
Indian Chickpea Stew, known as “Chana Masala” or “Chole” in India, is a hearty, flavorful dish where chickpeas are simmered in a rich, aromatic broth infused with Indian spices like garam masala and cumin.
This classic Indian cuisine often includes vegetables like potatoes, carrots, and spinach, and is typically garnished with nuts and fresh herbs.
Reasons to Love This Chickpea Stew
- Packed with protein-rich chickpeas and wholesome vegetables, this Indian stew recipe is a nutritious choice for a balanced diet.
- Indian Chickpea Stew stores well and is great for leftovers, making it ideal for preparing ahead and enjoying throughout the week.
- The creamy texture and hearty ingredients of the Indian Chickpea Stew provide a comforting and filling meal, perfect for cozy evenings.
Recipe Ingredients
- Garam Masala: Warm, aromatic, and slightly sweet with a fine powder texture, garam masala provides a rich, complex flavor.
- Raisins: Sweet and slightly tangy with a chewy texture, raisins introduce a burst of sweetness.
- Cashews: Mildly sweet and buttery with a crunchy texture when toasted, cashews add a delightful crunch and a subtle nutty flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: For an added twist, consider incorporating a mix of fresh herbs and spices into your Indian Chickpea Stew. Fresh coriander, mint, or basil can bring a burst of flavor and aroma. Additionally, try dry spices like turmeric, Indian red chili powder, and nutmeg for enhanced depth and warmth.
- Sunflower Seeds Instead of Cashews: Use sunflower seeds as a nut-free alternative to cashew pieces. They add a similar crunch and a mild nutty flavor.
How to Make Indian Chickpea Stew
Step #1: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala, and cumin. Sauté for 1 minute, then add the garlic and onion and stir well.
Step #2: Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
Step #3: Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
Step #4: Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.
Expert Tips
- Deglaze the Pan for Enhanced Flavor: After sautéing the vegetables and spices, deglaze the pan with white wine. This helps to lift and incorporate any browned bits from the skillet, adding extra depth to the stew.
- Add Whole Spices: For an extra layer of depth, consider adding whole spices (cumin, coriander, fennel, cardamom, cinnamon, cloves). Lightly crush them with a mortar and pestle before adding.
Frequently Asked Questions
Use a Dutch oven on the stove over medium-low heat to simmer the stew. This ensures even cooking and allows the flavors to meld beautifully, resulting in a richer, more cohesive dish.
Absolutely! A food processor can efficiently chop onions, garlic, and carrots, speeding up prep time. It’s also great for blending a portion of the stew to achieve a thicker, creamier consistency.
To make the stew richer and creamier, add a splash of cream or coconut milk towards the end of cooking. This enhances the texture and provides a smooth, luxurious finish.
Storage Info
To store the Indian Chickpea Stew, let it cool completely and transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days.
To freeze, portion the stew into freezer-safe containers and store for up to 3 months. To reheat, thaw the frozen stew in the refrigerator overnight, then warm it on the stovetop over medium heat.
More Stew Recipes that You’ll Love
Indian Chickpea Stew Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 carrots - cut into bite-sized pieces
- 1 pound Yukon gold potatoes - peeled and cut into 1/2-inch cubes
- 1 tablespoon garam masala
- 1 tsp cumin
- 1 tablespoon chopped garlic - about 2 cloves
- 1/2 cup chopped yellow onion
- 1 1/2 cups vegetable broth
- 1 14- ounce can chickpeas - drained and rinsed
- 4 tablespoons raisins
- 1/3 cup cashew pieces
- 3 cups baby spinach leaves
- 1/4 cup chopped cilantro leaves
- 1 tbsp freshly squeezed lemon juice
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala, and cumin. Sauté for 1 minute, then add the garlic and onion and stir well.
- Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
- Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
- Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.
NOTES
Nutrition
This is one of our all time favourite healthy recipes for dinner, thank you it’s delicious. We add medjool dates last minute instead of raisins. How long can it keep in the fridge, I haven’t added the chickpeas/dates/spinach yet.
This stew will last for 3 to 4 days in the refrigerator. You can also freeze in covered, airtight containers or heavy-duty freezer bags and it will be good for 4 to 6 months.
Happy in Texas! Made this tonight and really enjoyed new flavors. To make it more interesting in texture/flavor, I added sea salt, corn, peas and 2 or so tablespoons of brown sugar. I think I’d add more raisins next time. I halved the amount of Cumin. You can always add more, but sometimes a small amount can overwhelm the flavor profile for me. I’m not a huge fan of spinach either, so enjoyed it wilted in the bowl where it kinda melted into the other ingredients. Nice way to get chickpeas into the diet too! Thanks for the recipe. YUM!!!
I just made this for the second time this week. It’s delicious! I made two changes. I had new potatoes so didn’t bother peeling them, they were think skins. And I added salt. Potatoes need salt, even with all the spices! This is a keeper, thanks!
Very nice recipe enjoyed by every on.
Hi Anetta,
Your ingredients list says cumin, I see no such in text
Whoops! Good eye, Imah – I fixed the recipe card for you 🙂