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
I recently tried the chicken korma recipe from this site and sadly did not enjoy it. I wanted to try another Indian recipe so I opted for this one. Unfortunately this wasn’t a hit either. I found both dishes pretty bland and without flavour, except for being quite bitter. I wonder if it is the garam masala.
Hi, Abigail! I’m so sorry to hear that the recipes didn’t turn out to your liking. I make both of these pretty frequently and I love how they taste! I’ve had the same experience with garam masala before, which can sometimes turn bitter if it isn’t very fresh. I buy mine from Simple Organic, which you can find on Amazon.
Good garam masala is amazing, but once spices are ground the deteriorate quickly. Look for a recipe and make your own garam masala from whole spices. Keep it tightly covered in a dark place or in a tin container. Use as desired. I desire to use it in many food preparations — not only those that are “Indian”.
Such a healthy meal!! I added salt and pepper because salt can really help bring out the flavors in the other spices. I noticed without the salt it can be pretty bland. I also added some arrow root powder to thicken up the sauce a bit 🙂 and I paired it with some basmati rice. thank you so much this is amazing!
Hi Liz,
Thanks for sharing your changes.
– Linda
Made this tonight and it was so delicious! Didn’t have garam masala so I used regular curry powder and added some sriracha and ginger. Also didn’t have raisins, so I used a heaping spoonful of brown sugar. It was so good! Thanks for sharing 🙂
Sounds tasty! I love curry powder 🙂
This was so good! The second the spices hit the hot oil in the pan, I was in heaven! I used chicken instead of veggie broth because that’s what I had.
Delicious!
I added some salt because I used vegetable stock & doubled the amount of garam masala (I like it spicy…).
The raisins go really well with the sweet spices, and the cashews definitely complement the “mushy” texture of the stew!
5 stars 🙂
Awesome, Gabrielle! I definitely think the raisins and cashews make the dish 🙂
This looks sooooo good! I will definitely be making it! Love the flavors, sounds good for breakfast! Ha.