Chickpea and Root Vegetable Stew
Adapted from Select Nova Scotia.
Spice Mix – makes enough for two stews
2 tsp/10mL Ground ginger
2 tsp/10mL Ground cardamom
2 tsp/10mL Ground mace
1 tsp/5mL Cinnamon
1 tsp/5mL Ground allspice
1 tsp/5mL Ground coriander seeds
1 tsp/5mL Ground nutmeg
1 tsp/5mL Turmeric
1 tsp/5mL Ground pepper
1/2 tsp/2mL Ground cayenne pepper
1/4 tsp/1mL Ground cloves
1⁄4 cup/60mL Olive oil
1 cup/250mL Diced onion
2 tsp/10mL Minced garlic
2 tsp/10mL Minced fresh ginger
2 tbsp/30mL Spice Mix (from above)
1 cup/250mL Diced carrot
1 cup/250mL Diced celery root
1 cup/250mL Diced turnip
1 cup/250mL Diced tomato & juice (canned or fresh)
1 cup/250mL Orange juice
1 cup/250mL Vegetable Stock
2 cups/250mL Cooked chickpeas (canned or dried)**
Over medium heat, sautéed onion, garlic, ginger, and 2 Tbsp of spice mix in olive oil until onions are softened, about 3 minutes. Add carrot, celery root, and turnip and cook 2 more minutes.
Deglaze the pan with the orange juice and reduce heat until almost dry. Add diced tomato and chickpeas. Add vegetable stock to cover vegetables and simmer over medium- low heat until root vegetables are cooked. Adjust seasoning with salt and pepper.
Serve over couscous (for gluten free use quinoa) and garnish with cilantro, green olives, dried apricots, almonds, and olive oil.
**Soak dried chickpeas overnight in cold water. Drain and transfer to pot and cover with 2 inches (5cm) of water, 1 tsp (5mL) of salt, bay leaf. Simmer until cooked, approximately 45-60 minutes. When desired tenderness is reached, drain and cool on a sheet pan.