African Cabbage, Carrot, Potato, and Chickpea Stew

By Vegiegail

From Donna Klein's Supermarket Vegan

Ingredients

• 2 Tbs peanut oil and/or extra-virgin olive oil (I omitted this and used vegetable broth, instead)
• 1 16-oz bag baby carrots
• 1 cup chopped onion
• 2-3 large cloves garlic, finely chopped
• 1 pound boiling potatoes, peeled and cut into 1-inch cubes
• 1 15-oz can chickpeas, rinsed and drained
• 8 ounces shredded cabbage (I used red and green)
• 1 cup low-sodium vegetable broth
• 1/2 cup water
• 2-3 Tbs tomato paste
• 1 tsp sugar, or to taste (optional)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt, or to taste
• 1/4 tsp crushed red pepper flakes, or to taste (optional)
• Freshly ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

In a large deep-sided nonstick skillet with a lid, heat oil (or broth) over medium heat. Add the carrots and onion and cook, stirring until softened, about 5 minutes, adding the garlic the last minute or so of cooking. Add the potatoes, chickpeas, cabbage, broth, water, tomatoe paste, sugar (if using), cumin, turmeric, salt, red pepper flakes (if using), and black pepper; bring to a boil over high heat. Reduce the heat to medium-low, cover, an cook until potatoes and carrots are tender, about 20-30 minutes, stirring ocassionally. Serve warm over rice or couscous.