Bengali Chickpea Stew
This tomato based stew is a one-pot meal with the deep flavour of Bengali Panch Phoron interacting with the tomatoes. The Punjabi Garam Masala and cilantro added at the end provide another layer of flavor. Enjoy it with breads such as pitas or chapatis, or over rice or couscous.
Ingredients
- 3 tbsp light oil
- 2 tbsp Panch Phoron
- 2 medium potatoes (cubed and slightly boiled)
- 1 large green pepper diced
- 6 garlic cloves diced
- 1 chilli pepper diced
- 1 large can chickpeas
washed and drained
- 28 oz can Diced Tomatoes
- 1/2 tsp sugar (optional)
- 2 cups fresh spinach
- 1 cup stock or water
- 1 cup frozen peas
- 1 large bunch Cilantro chopped
- 2 tsp
Punjabi Garam Masala
- Salt to taste
Instructions
- In a large cooking pot sauté the Panch Phoron in the oil over a medium heat until the seeds begin to crackle.3 tbsp light oil, 2 tbsp Panch Phoron
- Add the slightly cooked potatoes, green pepper, garlic and chili and cook for five minutes, stirring regularly.2 medium potatoes, 1 large green pepper, 6 garlic cloves, 1 chilli pepper
- Add the chickpeas, tomatoes, sugar, spinach, liquid (water or stock) and salt. Cover and simmer at a low heat for at least 45 minutes.1 large can chickpeas, 28 oz can Diced Tomatoes, 1/2 tsp sugar, 2 cups fresh spinach , 1 cup stock or water, Salt to taste
- Add the peas and stir in the cilantro and Punjabi Garam Masala. Cook for a few more minutes.1 cup frozen peas, 1 large bunch Cilantro, 2 tsp
Punjabi Garam Masala
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