It was that time of the week: healthy meal time!
This was excellent! If you can, use the ghee and don't make any substitutions; the flavor is so much better this way.
about 2 T ghee
1/2 onion, chopped
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1 1/2 cups dried chickpeas, soaked overnight and drained
about 3 cups water
1 small (14.5 oz) can diced tomatoes
sea salt to taste and freshly ground black pepper to taste
couple generous handfuls baby spinach leaves
garam masala to taste (I used about 1/2 t)
hot cooked brown rice
In a Dutch oven, heat ghee over medium high heat. Saute onion til just golden brown. Stir in spices.
Increase heat to high. Add chickpeas and water and bring to a boil. Reduce heat to medium low; cover and simmer about 1 1/2 hours. (Keep an eye on the water level, adding more water as needed).
Stir in tomatoes and salt and pepper. Simmer another 1/2 hour, or til chickpeas are tender.
Stir in spinach and garam masala. Remove from heat and let sit 5 minutes or til spinach is wilted. Taste and adjust as desired.
I served the stew with a dollop of rice and yogurt.