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Chickpea stew with rhubarb and jaggery

Thick, tangy chickpea stew with sweet rhubarb and a warm jaggery glow.
Deeply spiced, spoon-thick comfort with hints of mint and parsley.
Every bite feels cozy, bright, and gently sweet.

dinner ⏱ 40 min 430 kcal / portion 70.0 g carbs / portion (estimated) 🔗 Original source

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Chickpea stew with rhubarb and jaggery
v1 · rb0e705f985 20260727Z1751 Chickpea Rhubarb Stew 🍲 🔥 preheat the pan and heat olive oil 🍳 ⏱ 10-12 min cook onions until deeply caramelised 🍳 ⏱ 1 min stir in garlic and ginger and cook until fragrant 🍳 ⏱ 2-3 min stir in jalapeno and herbs and spices and cook until dark and wilted 🌀 stir in chickpeas, stock, jaggery, ¾ teaspoon of salt and a good grind of black pepper 🍳 ⏱ 15 min cover and cook until slightly thickened smoosh some of the chickpeas to thicken the sauce slightly 🍳 ⏱ 2-3 min stir in rhubarb and cook until just starting to soften 🍳 ⏱ 5 min rest covered off the heat 🌀 serve hot alongside buttered rice and season to taste prepare buttered rice 120 ml olive oil 1 piece onion 150 g rhubarb buttered rice to taste fine sea salt to taste black pepper to taste 4 pieces garlic 20 g ginger 1 piece jalapeno 150 g parsley 30 g mint 1 tsp turmeric 1 tsp cumin 700 g chickpea 800 ml stock 15 g jaggery garlic, ginger chickpea, stock, jaggery fine sea salt black pepper rhubarb fine sea salt black pepper
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Preparation steps

  1. preheat the pan and heat olive oil
  2. cook onions 10-12 min until deeply caramelised
  3. stir in garlic and ginger and cook 1 min until fragrant
  4. stir in jalapeno and herbs and spices and cook 2-3 min until dark and wilted
  5. stir in chickpeas, stock, jaggery, ¾ teaspoon of salt and a good grind of black pepper
  6. cover and cook 15 min until slightly thickened
  7. smoosh some of the chickpeas to thicken the sauce slightly
  8. stir in rhubarb and cook 2-3 min until just starting to soften
  9. rest covered 5 min off the heat
  10. serve hot alongside buttered rice and season to taste
  11. prepare buttered rice

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