Measurements

• 1 can
• 2 tbsp Olive Oil
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp fresh Ginger
• 2 Carrots
• 2 stalks Celery
• 1 can
• 2 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/2 tsp Cinnamon
• 1/4 tsp Cardamom
• 2 Bay Leaves
• Salt to taste
• Black Pepper to taste
• 1/4 cup fresh Cilantro, chopped
• 2 tbsp Lemon Juice

Preparation Method

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onions and sauté until translucent, about 5 minutes.
• Add the minced garlic and grated ginger, and cook for another 2 minutes.
• Stir in the sliced carrots and chopped celery, and cook for 5 minutes.
• Add the diced tomatoes and tomato paste, and stir well to combine.
• Pour in the vegetable broth and bring to a boil.
• Add the chickpeas, cumin, coriander, paprika, turmeric, cinnamon, cardamom, and bay leaves.
• Reduce the heat to low and let the stew simmer for 30 minutes, stirring occasionally.
• Season with salt and black pepper to taste.
• Remove the bay leaves and stir in the chopped cilantro and lemon juice before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.