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🍽️ Indian-style Chickpea Stew in Clay Pot

441 kcal · 30 min · 4 servings

Indian-style Chickpea Stew in Clay Pot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Submerge the clay pot completely in water to let it absorb moisture.
  2. 2. Rinse the chickpeas under running water and let them drain.
  3. 3. Peel the onion and garlic and dice both into small cubes.
  4. 4. Let the chickpeas thaw at room temperature.
  5. 5. Peel the potatoes, wash them, and cut them into small cubes.
  6. 6. Pour boiling water over the tomatoes to blanch them (cook briefly in boiling water).
  7. 7. Immediately plunge the tomatoes into cold water to stop the cooking process.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Cut the tomatoes into quarters and remove the core with the seeds.
  10. 10. Dice the remaining tomato flesh.
  11. 11. Heat ghee (clarified butter) in a pan and sauté the onions and garlic in it.
  12. 12. Stir in turmeric, grated ginger, and garam masala (Indian spice blend).
  13. 13. Dust everything with flour to lightly thicken it.
  14. 14. Deglaze the pan with the vegetable broth.
  15. 15. Remove the pan from the heat and let the mixture cool down.
  16. 16. Mix the cooled spiced vegetables with the potato cubes.
  17. 17. Place the vegetable-potato mixture into the soaked clay pot.
  18. 18. Season with salt and cayenne pepper (hot chili pepper).
  19. 19. Pour the remaining spiced broth over the vegetables.
  20. 20. Close the pot with the lid.
  21. 21. Place the cold pot into the preheated oven.
  22. 22. Bake the stew at 220 degrees Celsius with top and bottom heat for about 60 minutes.
  23. 23. Finally, taste the finished stew and adjust the spices to your liking.
  24. 24. Portion the stew into individual bowls.
  25. 25. Sprinkle crumbled feta (sheep's milk cheese) and chili threads over the top.
  26. 26. Serve the stew with papadam (crispy rice wafers) on the side.

Nutrition per serving