Categories: Chickpeas, Soups

Ingredients

• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground coriander
• 1/4 to 1/2 tsp cayenne
• 1/4 tsp ground fenugreek (optional)
• 1/2 tsp ground ginger
• 2 (15-oz) cans chickpeas, rinsed and drained
• 3 Tbsp extra-virgin olive oil, divided
• 2 cloves garlic, finely chopped
• 1 medium red onion, chopped
• 1 (1") piece fresh ginger, peeled and finely chopped
• 1 (8-oz) can tomato sauce
• 1 quart vegetable broth
• 1 pound red potatoes, cut into 1" chunks
• 4 carrots, peeled and cut into 1" chunks

Directions

1. Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.

2. Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.

3. Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.

4. Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.

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