Spicy Chickpea Stew with Curry and Ginger over Brown Rice

Guest Post: Chef Anne D.C.
Take it away Anne :) 

I adapted this recipe several years ago, from an East Indian Stew in Living Magazine. It’s a little spicier than the original and is perfect for a cold winter day.

Spicy Chickpea Stew with Curry and Ginger over Brown Rice

Serves 4

1          cup             long-grain brow rice
3          tbsp            olive oil           
1          ea               medium onion, minced
2          cloves         garlic, very thinly sliced
1          tbsp            fresh ginger, peeled and finely chopped
2          tbsp            curry powder, plus more for garnish
1          tsp              ground ginger
3          cups            good-quality tomato puree
2          15-oz cans   chickpeas, rinsed and drained
1          tbsp            fresh lime juice, plus lime wedges for garnish
Coarse salt and ground pepper

Optional: 1/2 cup plain vegan sour cream or vegan yogurt

1. Cook rice according to package instructions; cover, and keep warm.

2. While rice is cooking, heat oil over medium heat in a large skillet. Add Onion, 
fresh ginger and garlic; season with salt and pepper. Cook, stirring frequently,
until onion is tender, 4 to 6 minutes. Add curry powder and ground ginger;
cook, stirring, until fragrant, about 1 minute.

3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil;
reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to
10 minutes. Stir in lime juice; season with salt and pepper. Serve stew

Enjoy yoig's! - Anne