Recipe: Cafe Flora's Indian Chickpea Stew

Serves 4

- ¼ cup corn oil

- 2 tablespoons minced jalapeño pepper

- 2 tablespoons peeled and minced fresh ginger

- 1 tablespoon ground cumin

- 1 teaspoon brown mustard seeds

- 1 teaspoon ground turmeric

- 2 cups canned chopped tomatoes

- 1 cup cooked chickpeas (garbanzo beans), drained

- 1 pint cherry tomatoes, each cut in half

- 2 tablespoons chopped fresh basil or marjoram

- Salt and pepper, to taste

- 2 cups hot basmati rice

- Coriander Raita ( recipe follows)

- Fresh coriander (cilantro) leaves for garnish

1. Warm the oil in a large saucepan over medium heat. When hot, sauté jalapeño pepper and ginger for 2 to 3 minutes or until they begin to color.

2. Add cumin, mustard seeds and turmeric separately, cooking and stirring for 1 minute between each addition. Add canned tomatoes and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.

3. Add cooked chickpeas, cut cherry tomatoes and fresh herbs; simmer 10 minutes more or until chickpeas are heated through. Season to taste with salt and pepper.

4. Spoon hot basmati rice into four large, shallow bowls. Ladle hot stew over rice and top with a generous dollop of Coriander Raita. Decorate each bowl with a few leaves of fresh coriander. Pass additional raita separately.

Data per serving:

Calories 344

Protein 7.34g

Fat 15.44g

Carbohydrates 45.28g

Sodium 296mg

Saturated fat 2g

Monounsaturated fat 4.12g

Polyunsaturated fat 7.76g

Cholesterol 0mg

From Cafe Flora