Ingredients
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2 tablespoons extra virgin olive oil
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1 large red onion, finely chopped
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2 carrots, finely chopped
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1/2 teaspoon cayenne pepper
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1/2 teaspoon paprika
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1/2 teaspoon ginger
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon cumin
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1/4 teaspoon cardamom
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1 tablespoon tomato paste
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1 cup chickpeas, drained and rinsed
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1 1/2 cups water
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1 cup frozen peas, thawed
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1 potato, peeled and chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
- Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.