Campfire chickpea stew
A hearty stew that will feed the whole family on your next camping trip.
YIELDS
4
Ingredients
- 2 cans chickpeas
- 1 can tomatoes or two large tomatoes chopped
- 2 tablespoons vegetable oil
- 1 large onion, finely minced
- 6 cloves garlic, finely sliced
- 1 tablespoon ginger, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 cloves
- 2 cardamom pods
- Small piece of cinnamon bark
- 1 bay leaf
- Water, if needed
- 2 tablespoons citrus juice (lemon or lime)
- 1/4 cup green onion, finely sliced
- 1/2 cup cilantro, finely sliced
Directions
- Heat the oil in a large cast iron pan.
- Add the onion, ginger, garlic and chilli and cook until soft.
- Add cumin, coriander, turmeric, cardamom, cloves, bay leaf, and cinnamon bark and cook for a few minutes until toasted and perfumed.
- Add the tomatoes and cook for a few minutes until the water reduces.
- Reduce the heat to medium and add the chickpeas. Cook until they start to soften.
- Add water if needed and citrus juice. Season to taste.
- Add in the fresh cilantro and scallions. Serve and enjoy!
