Spicy Chickpea and Salsa Stew
Equipment
- Heavy-bottomed saucepan with lid
- knife
- Cutting board
Ingredients
- 1 12 oz. packet chopped onions
- 1 tsp. minced ginger
- 1 tsp. garlic powder
- 2 lb. boiled chickpeas two cans, approximately
- ½ lb. cooked potatoes cubed (optional)
- 1 tsp. turmeric powder
- 2 tbsp. chunky salsa mild or medium according to preferences
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a heavy-bottomed saucepan over medium heat.
- Add the chopped onions and minced ginger to the pan.
- Sauté for about 5 minutes until the onions are translucent.
- Stir in the garlic powder and cook for another minute until fragrant.
- Add the boiled chickpeas and cooked potato cubes (if using) to the pan.
- Sprinkle the turmeric powder over the chickpeas and potatoes, and stir to coat evenly.
- Stir in the chunky salsa and season with salt.
- Mix well to combine all ingredients.
- Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, stirring occasionally.
- Once heated through, remove the saucepan from heat.
- Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this spicy Chickpea and Salsa Stew with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio. The crisp acidity and fruity notes in these wines will complement the spices and salsa in the dish. Alternatively, you can enjoy it with a light-bodied red wine like Gamay or Merlot for a delightful contrast.Nutritional Information
Calories: 320 kcal | Carbohydrates: 52 g | Protein: 15 g | Fat: 7 g | Fiber: 13 g | Sugar: 6 g