Day 4: Quick and Healthy Weeknight Dinner – Potato Chickpea Vegetable Stew

Needless to say, busier winter days call for simpler meals with no fuss, which is just one more reason to prepare this stew. First of all, it’s hearty and comforting without being too heavy and the entire recipe takes about 10-15 minutes of hands-on time. Basically after all the sauteing (that takes roughly 5-8 minutes), the ingredients are left to simmer for another 15-20 minutes. Tempering the stew with fenugreek seeds add a wonderful nutty aroma and a touch of curry flavor.

Ingredients
1 Tablespoon Vegetable Oil/ Olive Oil
1/4 Teaspoon Black Mustard Seeds
1/4 Teaspoon Fenugreek Seeds (Optional)
3-4 Whole Black Peppercorns
1 Small Onion, finely chopped
1/2 Teaspoon Ginger-Garlic Paste
1 Medium Tomato, chopped or 1/2 Cup Canned Diced Tomatoes (Organic)
1 Medium Potato, cut into cubes
1 Cup  or 8 ozs Canned Garbanzo Beans/Chickpea
1/2 Cup Frozen Green Peas
1/4 Cup Frozen Carrots
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Lime Juice
Cilantro or Parsley to Garnish

Process

1. Heat oil in a pan and add mustard seeds, fenugreek seeds and black peppercorns for tempering.
2. Add onions and cook for 3-4 minutes on medium heat until the onions are slightly golden in color.
3. Add tomatoes, ginger-garlic paste and cook on medium heat for 2 minutes.
4. Add salt, cayenne pepper, turmeric, coriander and cumin powders, cover the lid and cook for another 2-3 mins.
5. Once the oil starts to ooze out, add cubed potatoes and two cups of water, stir well and bring the mix to a boil.
6. Reduce the heat to medium-low, cover the lid and cook for 15 minutes or until the potatoes are cooked.
7. Add frozen peas and carrots, another cup of water and bring it to a boil. Adjust the quantity of the water to achieve the desired consistency.
8. Garnish with cilantro/parsley and serve warm with pita/naan or rice.

Enjoy!