Say hello to your new favorite hearty and flavorful winter meal, this one-pot Braised Indian Chickpea Stew!
A few weeks ago, while testing recipes for my next cookbook(!), I made an oven-braised bean stew. It felt very French, and it was delightful. There was a bouquet garni involved, a white wine deglaze, and maybe some vegan butter. After eating it, I thought: wouldn’t it be fun to try this technique of cooking with an Indian dish?
Oven braising isn’t too common in Indian cooking and cooking with wine certainly isn’t either, but I thought I’d give this hybrid mashup a go. The result is this hearty, well-spiced Indian-inspired chickpea stew that will keep satisfied for hours. It’s not a traditional Indian recipe and not quite a curry, hence the name “stew,” but it has all the bold flavors you love about Indian food in a wholesome plant-based package.
Why you’ll love this recipe
Well-spiced and flavorful. Like any good Indian dish, this stew is packed with warming spices and bold flavors. The dish starts with toasting whole spices (cumin, coriander, fennel, cardamom, cinnamon, cloves) and then gets hit with some ground spices as well (turmeric, Indian red chili powder, and nutmeg).
Hearty and sticks to your ribs. Even my omnivore boyfriend called this dish “extremely hearty winter food.” If there was a thing such as “vegan hunter food,” this would be it. It’s the kind of meal you await after a long, hard day. It warms you up from the inside and fills you up for hours.
Excellent for meal prep. As with many Indian curries, the flavors develop even more after resting. This makes this chickpea stew fantastic for meal prep. I recommend stretching the meal out by serving it over rice or with Indian flatbread. It’s also freezer-friendly!
Nourishing: This chickpea stew might feel like “hunter food,” but it’s also nourishing. The garlic, ginger, and turmeric boast antioxidant and anti-inflammatory properties. The cabbage and carrots are nutrient-rich. And the chickpeas make this a hearty, protein-packed meal.
If you’re looking for even more nourishing yet comforting Indian food, highly recommend my fan-favorite Red Lentil Curry, as well as my Saag Aloo, Chickpea Curry, Baingan Bharta, or Vegan Curry with Tofu!
And for a mouthwatering starter to serve alongside this stew, I can’t recommend this Gobi Manchurian enough. It’s my boyfriend’s favorite Indian appetizer and it just might be mine, too!
And to scoop up all the sauce, I highly recommend making some vegan naan.
Ingredient spotlight
Chickpeas. I use canned chickpeas for convenience, but if you’re in the habit of cooking chickpeas from scratch, definitely use your home-cooked chickpeas. And if you love chickpeas but are tired of just eating them straight out of the tin, be sure to check out this post on 12 fun ways to use a can of chickpeas.
Cabbage and carrots. While I love chana masala (you can find my recipe here, or in my cookbook), I often wish it had some veggies in it. Adding cabbage and carrots to this chickpea stew is my half-baked solution. If you’re skeptical of cabbage, just know that once it gets cooked down (sautéed, then braised), it releases its sugars and becomes slightly sweet and almost buttery rich. It also contributes to the heartiness of the stew.
Golden raisins, aka sultanas. Raisins are fairly common in Indian cuisine, especially rice dishes and desserts. They’re less traditional in curries, but they nicely balance the spiciness. Also, when cooked in liquid, they plump up beautifully, adding a slightly chewy but soft texture.
Cooking method spotlight: how to make a flavorful stew
The careful layering of flavors is one of the secrets behind really flavorful food. And Indian cuisine does a masterful job of this.
In this dish, start by grinding whole spices (cardamom, cloves, cumin, coriander, fennel). Grinding releases the delicate oils that give the spice their essence. Then, briefly fry the whole spices in a bit of oil until fragrant. The next layer comes in by shallow frying the aromatics – onions, cabbage, carrots, garlic, and ginger.
More flavor comes from cooking tomato paste down (something I love doing to boost the umami notes, but not very common in traditional Indian cuisine though). Next, briefly cook a few ground spices and stir them into the aromatics.
Once the spices and aromatics are cooked, deglaze the pan with a dry white wine. Wine is not traditional in Indian cooking, but I like this additional element, as it fortifies the flavors and releases flavors that might otherwise lie dormant. Don’t drink/cook with wine? Not to worry, it can be omitted.
Once the remaining ingredients are added, braise the stew in the oven. Braising involves cooking ingredients in a small amount of liquid (moist heat) on the stovetop or in the oven. Usually, the liquid is flavored (e.g., vegetable broth, wine, juice). Braising the chickpeas fattens them up and infuses them with lots of flavor.
Finally, incorporate a fat source into the stew – the coconut milk tempers the heat of the spices and brings a welcomed creamy texture. Shortly thereafter, finish with freshness and acidity (here, in the form of cilantro and lemon juice). And balance the spiciness with a bit of sweetness (if you added the raisins earlier, and/or add a pinch of sugar at the end) and more acidity (vegan yogurt).
Step-by-step instructions
First, add the whole cardamom pods, cloves, cumin/coriander/fennel seeds to a mortar and pestle or spice grinder and very roughly grind to release their aroma. The texture should be quite coarse.
Next, heat a bit of the oil in a Dutch oven (this is the pan I use, but I’ve also made this in my Le Creuset Dutch oven) or a stove-to-oven braising pan like this. Add the roughly ground spices and cinnamon sticks and cook briefly until aromatic. Then add the chopped cabbage, carrots, and onion.
Cook the vegetables for about 6-8 minutes. Then add in the sliced garlic and minced ginger and cook another 2 minutes.
Add in the tomato paste and cook 2 minutes, stirring vigorously to coat. Add in the ground spices (turmeric, nutmeg, Indian red chili powder) and cook 1 minute.
Pour in the white wine, scraping up the browned bits and fond from bottom of the pan, and deglaze the pan.
Add in the vegetable broth, canned chickpeas, diced tomatoes, bay leaves, raisins, and salt/pepper. Bring to a simmer and cook 2-3 minutes. Then turn off the heat, cover the pan with the lid, and transfer to the oven.
Braise for 1 hour until the chickpeas and vegetables are soft.
Pour the coconut milk into the pan, return to the oven, and braise for 10 minutes.
Finish the stew with lemon juice, garam masala, cilantro, and salt/pepper to taste.
Substitutes for this chickpea stew
Don’t have Indian red chili powder? Use half the amount of cayenne pepper. Or, use 2 serrano peppers (remove seeds for a moderate heat) and sauté with the garlic and ginger.
Don’t cook with wine? Simply omit it and use 1/3 to 1/2 cup vegetable broth to deglaze the pot. Cook until it’s mostly evaporated/reduced.
Not a fan of raisins? You can omit them, but you’ll want to serve this chickpea stew with some plant-based yogurt to temper the heat of the Indian chili powder.
Can’t have coconut milk? Try cashew milk (but don’t add any extra broth during braising, as cashew milk is thinner than coconut milk). Or, better yet, make your own cashew cream. Soak 1/2 cup raw cashews overnight or in boiling water for 1hour. Blend with 1/2 cup – 3/4 water and a few pinches of salt until smooth.
How to substitute ground spices for the whole spices
Converting whole to ground spices can be tricky because ground spices are much more concentrated, so it’s easier to overdo them. Also, you’re going to lose some nuance and complexity of flavor by using ground spices.
You can find all of these whole spices at South Asian grocery stores, at well-stocked grocery stores like Whole Foods or Sprouts, or online.
But if you can’t get some or all of the whole spices, here are some conversions. Add these when you add the other ground spices.
- 6 green cardamom pods = heaping 1/4 teaspoon ground cardamom or 1/2 teaspoon cardamom seeds
- 4 whole cloves = scant 1/4 teaspoon ground cloves
- 1 teaspoon cumin seeds = scant 3/4 teaspoon ground cumin
- 1 teaspoon coriander seeds = scant 3/4 teaspoon ground coriander
- 2 cinnamon sticks = 1/2 teaspoon ground cinnamon
- 1 teaspoon fennel seeds = scant 3/4 teaspoon ground cumin or omit, as ground fennel is harder to find than fennel seeds
Frequently Asked Questions
What if I don’t have a spice grinder or mortar and pestle to grind the whole spices?
Use the side of a cleaver, or heavy chef’s knife on a cutting board. Or, place the spices in a ziploc bag and use a rolling pin or a coffee mug to smash down.
How to serve Indian chickpea stew
This stew is hearty enough to eat on its own, but to stretch it further, serve over white basmati rice or brown rice. Or pair with Indian flatbread, such as roti or vegan naan (pita bread works in a pinch too). I recommend serving with a dollop of coconut yogurt or other plant yogurt to balance the spiciness.
How do you store this stew?
To store this stew, cool completely. Store in an airtight container in the fridge for up to 5 days.
For the freezer, portion out into glass containers or freezer bags (plastic containers will likely stain due to turmeric). Portioning it out makes it easier to defrost. Freeze for 3 to 6 months. Defrost in the fridge overnight to retain the best texture. Reheat on the stovetop or in the microwave.
More Nourishing Vegan Stews
I hope you give this hearty and satisfying Braised Indian Chickpea Stew recipe a try! If you do, please leave a rating and review below with your feedback and tag me on Instagram with your remakes :)
Braised Indian Chickpea Stew
Ingredients
- 3 tablespoons grapeseed oil
- 1 large yellow onion, chopped
- 4 medium carrots, sliced on the bias*
- ½ of a medium cabbage, roughly chopped (16-18 ounces or 450-510g)
- 4 garlic cloves, thinly sliced
- 2- inch (5 cm) piece of fresh ginger, grated or minced
- Kosher salt & freshly cracked black pepper
- 3 tablespoons tomato paste
- 1 – 1 1/2 teaspoons Indian red chili powder**
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- ¾ cup (180 mL) dry white wine***
- 1 1/2 cups (360 mL) vegetable broth (plus a little more as needed)
- 2 (15-ounce/425g) cans chickpeas, drained and rinsed
- 2 bay leaves
- 1/3 cup (55g) golden raisins (sultanas)
- 1 (14.5-ounce/410g) can diced tomatoes
- 1 cup (240 mL) full-fat canned coconut milk, stirred well
Whole Spices
- 6 whole green cardamom pods
- 4 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 cinnamon sticks (2-3 inches long)
For finishing
- 1 teaspoon garam masala
- ¾ cup (9g) cilantro leaves chopped, plus more for garnish
- Lemon juice (a few squeezes)
- 1-2 teaspoons organic cane sugar, as needed
For serving
- Coconut yogurt or other vegan yogurt
- White rice, brown rice, or Indian flatbread such as naan or roti
Instructions
- Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) to a spice grinder or mortar or pestle. Coarsely grind (just a few pulses with an electric grinder) – you want some texture to remain. Remove the empty cardamom pod shells. Note: If you don’t have either of these tools, see the blog post section “Frequently Asked Questions“
- Preheat the oven to 350°F/175°C.
- Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
- Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
- Add the tomato paste and stir frequently for 2 minutes to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for 1 minute.
- Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about 2 minutes.
- Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 ½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for 2-3 minutes, stir again, and then turn off the heat.
- Put the lid on the pan, or if it doesn’t have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for 1 hour, until the chickpeas and vegetables are soft.At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about 1/4 cup).
- Pour in the coconut milk and return the pan to the oven to braise for another 10 minutes. Take out of the oven and discard the bay leaves and cinnamon sticks.
- Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it's slightly too acidic, stir in a teaspoon or two of sugar.
- Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.
Notes
Is there a way to make this without the whole spices??
Hi there Missy, in the blog post we’ve included a section titled “How to substitute ground spices for the whole spices.” We hope that helps!
This sounds delicious. Could I use cauliflower instead of cabbage?
Hi Anne, yes cauliflower would work!
This was really good! I ended up having to leave out a few spices that I didn’t have on me, but even still the taste was great, and adding the bit of fat at the end from the coconut milk made a world of difference and it was super good. Also, i tried it with potatoes instead of carrots and used fresh green chillies in the base instead of the red chili powder (again, just what I had on me at the time), and it worked really well! Thanks for a great recipe!
Thanks for sharing, Prakruti!
This is ABSOLUTELY THE BEST recipe I have ever made!!! Delicious. Time consuming but well worth it. It will definitely make it into my frequent list. Thanks for such a flavorful and healthy recipe. Please share more!!
Hi Phyllis, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Hi.. only have black cardamom pods right now. Should I wait to make this dish? Will black cardamom drastically change the flavor profile? Thanks for your wonderful recipes and thorough notes on so many things!
Hi Laura, it won’t drastically change it, but they are somewhat smoky and earthy, while green cardamom is more floral. I’d maybe use half the amount of black cardamom.
I am not a vegan but I frequent your page because of how yummy the recipes are! I also enjoy the red lentil curry recipe – easy to make using kitchen staples! This stew is so complex in flavour I wasn’t expecting how full the flavour would be! I’ll definitely make this one again.
Shelly, So glad to hear you loved this recipe!
I made this in my instant pot. I sauteed everything in it per the directions to step 7, and roasted the chickpeas in oil and a spice mix for 30 minutes. Then I pressure cooked instead of baked in step 8, for 8 minutes. I’m curious if I’m missing out on oven-braised flavor, but not concerned. My BF hates chickpea texture (but loves Indian food) and still somehow thought this was amazing.
Thanks for sharing, Jen! So great to hear you two enjoyed the stew.
This was delicious! Well worth the time it took to make for the rich flavours. Will definitely be making again!
Awesome, Natasha. Thanks for your comment and for taking the time to review!
Absolutely loved this! Flavorful and wholesome. The recipe makes a lot of food, so I ended up freezing about half of it. I used a napa cabbage because that’s what I had on hand and it worked well. Looking forward to raiding my freezer soon!
Thanks for sharing, Molly!
So delicious! This is the second recipe that I made from your blog and they are both amazing. Love the complexity of the flavors. thanks.
Thanks for sharing, we’re so happy you enjoy the recipes!
How do you use the whole cardamom pods; do you take the seed from the pod or do you crush the entire pod for use in the recipe?
Hi there Eruss, you crush the entire green cardamom pods for the recipe! Enjoy!
How FLAVORFUL! The seasonings came through even more Second day. Prep time quick & fun! Convenient ingredients as cabbage & carrots keep longtime in fridge so easy to have them on hand. Have any suggestions what to use in place of rasins? I love em but son doesnt. I made almond flour biscuits & rice to go with it. Thank u Nisha for a 4th recipe of yours to add to my collection!
Suzie, So glad to hear you loved this recipe!
FREAKING INCREDIBLE!!!!
Made with Kabuli Chana soaked overnight …. Absolutely out of this world!
Awesome, Mer. Thanks for your comment and for taking the time to review!
All I can say about this dish is that it is 100% a healthy fall comfort food and I love it! It’s also great for leftovers (I swear it tastes even better than the day before with each time I heat it up)
Awesome, Marlee. Thanks for your comment and for taking the time to review!
You did it again! Now THIS recipe might be a household favorite of yours! The combination of flavors is absolute perfection.
Note: maybe I’m just slow, but the prep time took me *a lot* longer than 20 minutes (grinding spices, cutting onion, carrots, thinly sliced garlic cloves, etc), but it was most definitely worth the extra time.
So glad to hear that, Courtney! Glad you stuck it out despite it taking a bit longer than expected!
The whole family LOVED
Rianna, So glad to hear you loved this recipe!
So delicious. And quite easy to prepare. Just the braising takes a while. I’ve made this twice and plan to make it for company next weekend as well!
Thanks for sharing, Marisa!
Delicious 😋 thank u!
Thank you for making it!
I just forgot to add that I skipped the oven braising step and it was still amazing and fully cooked. I don’t know if the oven braising would have made it notably different… Maybe I’ll try it when I have more time.
A very good, satisfying curry. I’m sure it will taste even better tomorrow!
That’s so great to hear, Andrée! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
The flavours were out of this world! It was hearty and delicious and tasted even better the next day. The stew was just the thing since it’s cold here now and was pretty simple to make. I omitted the raisins and used half plain coconut yoghurt and half unsweetened almond milk because that’s what I had. Then added it in the beginning when I put it in the oven. Turned out great. Thanks for another banger of a recipe!
Hi S, thanks for sharing your experience and we are so happy you enjoyed the recipe :)