Chickpea Potato Stew (Chana Aloo)

Recipe characteristics

• Hearty filling stew packed with healthy and wholesome ingredients
• Quick and easy one-pot recipe
• Flavorful and warming
• Makes an easy plant-based lunch or dinner
• Dietary requirements: vegan (dairy-free), gluten-free, grain-free, and soy-free.

Notes on ingredients

• Potatoes: You can use sweet potatoes instead. Sweet potatoes can be used in any recipe that calls for white potatoes, though they will slightly alter the flavor and texture of the dish.
• Brussel sprouts: Brussel sprouts add plenty of flavor, texture and nutrients to the dish. If you don’t like Brussel sprouts, add broccoli florets or roughly chopped Savoy cabbage instead.
• Cooked chickpeas: Chickpeas are usually sold dried or pre-cooked in a can. I prefer to use the dried ones and cook them myself but if you don’t feel like cooking, you can use canned chickpeas instead. Just make sure to drain and rinse them well.
• Seasonings: This recipe calls for turmeric powder, oregano, red pepper flakes, and salt but feel free to experiment with flavors and seasonings.  If you want the dish to be more flavorful, add 1/2 teaspoon of curry powder or 1/2 teaspoon garam masala.
• Date syrup (optional): You can substitute it with maple syrup or sweetener of your choice.
• Cashews: Look for cashews with no oil or salt added. You can soak them in water for a couple of hours so that it’s easier to blend them until smooth and creamy.
• Tomato puree: Always choose tomato paste contained in a glass jar. Canned tomatoes have an especially high risk of leaching BPA into the tomatoes because of the acidity.

How to make it

Chickpea-cashew paste

• Drain cashews well. Place them into a blender along with tomato puree, and  200 ml water. Blend briefly until smooth. Set aside.
• Note: You can use an immersion blender to achieve a smooth texture.

Stew

• For an oil-free recipe: Combine onion,  garlic,  and 3-4 tablespoons of water in a nonstick saucepan and cook over medium-low heat, stirring occasionally, until the onions and garlic start to turn golden brown.
• If using oil: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add onion and cook over medium heat until golden brown (3-5 minutes).  Sauté the garlic until it is fragrant, about 20 to 30 seconds.
• Once the onion and garlic are done, stir in tomato-cashew paste, chickpeas, potatoes, Brussel sprouts, water, and date syrup.
• Bring to a simmer over medium heat, season with salt, red pepper flakes (to taste), oregano, and turmeric then reduce heat slightly to low or medium-low, and gently simmer for approx. 30 minutes or until the potatoes are tender. Stir occasionally. Check the seasonings and add more salt and spices if needed.
• Once the potatoes are done, transfer 2/3 cup of the mixture to a blender and blend until smooth. Pour the blended portion back into the pan and stir to combine.
• If the stew is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve in a bowl with rice.
• For a grain-free lunch or dinner, serve with mashed potatoes.
• Garnish with roasted chickpeas and parsley.

Chickpea Potato Stew

Nensi Beram

Chickpea Potato Stew is a hearty and filling dish packed with healthy and wholesome ingredients. It’s quick and easy to make, flavorful, and warming, and it makes a delicious plant-based lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Calories 511 kcal

Ingredients

  

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Chickpea-tomato paste

• 200 ml tomato puree
• 200 ml water
• 50 g cashews

Chickpea potato stew

• 1 small onion
• 2-3 cloves garlic
• 250 g cooked chickpeas
• 250 g potatoes cut into small cubes
• 200 g Brussel sprouts cut in half through the stem
• 400-450 ml water
• 2 tablespoons date syrup
• 1/2 teaspoon turmeric powder
• 1/3 teaspoon dried oregano
• red pepper flakes to taste
• salt to taste

Instructions

 

Chickpea-tomato paste

• Drain cashews well. Place them into a blender along with tomato puree, and  200 ml water. Blend briefly until smooth. Set aside.
• Note: You can use an immersion blender to achieve a smooth texture.

Chickpea potato stew

• For an oil-free recipe: Combine onion,  garlic,  and 3-4 tablespoons of water in a nonstick saucepan and cook over medium-low heat, stirring occasionally, until the onions and garlic start to turn golden brown.
• If using oil: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add onion and cook over medium heat until golden brown (3-5 minutes).  Sauté the garlic until it is fragrant, about 20 to 30 seconds.
• Once the onion and garlic are done, stir in tomato-cashew paste, chickpeas, potatoes, Brussel sprouts, water, and date syrup.
• Bring to a simmer over medium heat, season with salt, red pepper flakes (to taste), oregano, and turmeric then reduce heat slightly to low or medium-low, and gently simmer for approx. 30 minutes or until the potatoes are tender. Stir occasionally. Check the seasonings and add more salt and spices if needed.
• Once the potatoes are done, transfer 2/3 cup of the mixture to a blender and blend until smooth. Pour the blended portion back into the pan and stir to combine.
• If the stew is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve in a bowl with rice.
• Garnish with roasted chickpeas and parsley.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Chickpea Potato Stew

Amount per Serving

Calories

511

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

429

mg

19

%

Carbohydrates

 

85

g

28

%

Fiber

 

16

g

67

%

Sugar

 

25

g

28

%

Protein

 

19

g

38

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chana aloo, chickpea potato one pot