Vegan Spiced Chickpea and Date Stew
Ingredients
- 160ml Vegetable Broth
- 400g Chickpeas (cooked, rinsed)
- 1 1/2 Cups Frozen Peas
- 2 1/2 Onions (diced small)
- 4 Medium Tomatoes (diced large)
- 1 1/3rd Cup Brown Rice (uncooked)
- 65g Pitted Dates (chopped roughly)
- 1/3rd Cup Parsley (chopped)
- 5g Ginger (minced)
- 2 Garlic Cloves (minced)
- 4g Turmeric
- 1g Cinnamon
- 1g Cardamom
- 1 Tsp Chilli Powder (more or less for heat)
Preparation
Cook the rice as per package directions and set aside.
Combine the broth and onions in a pot over medium heat. Cook for 2-3 minutes or until the onions begin to soften.
Add the chickpeas, peas, garlic, ginger, turmeric, cinnamon, cardamom, and chilli powder. Cook for 3 more minutes.
Add the tomatoes, parsley, and the dates to the pot and combine well. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
Serve on a bed of rice.
