Quick & Healthy Indian Chickpea Stew
I wanted to make something healthy, tasty, quick, budget friendly, kid proof and vegetarian – that’s too much requirements when planning my menu for the week. This recipe from Martha Stewart‘s delivered what I wanted in all aspects. I followed the recipe pretty close with some minor changes.
The description of the stew is as follows:
“A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a time saving source of layered flavor.”
In my version, I am using tomato paste, instead of tomato sauce. I also used fresh ginger instead of ground ginger. I prefer the fresh flavor more than the ground. I am also using Madras curry, which can be found in Middle Eastern/Indian Grocery Stores. Here is the link to the madras curry used in this recipe.
The curry I bought was not too strong so the kids were fine eating it. Not only did my kids eat it, but my neighbor’s 2 year old and 4 year old joined us for the eating feast as well.
It felt great sitting at the dinner table and not to worry about our kids not liking their food.