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.