Chickpea stew with rhubarb and jaggery

dinner · ⏱ 40 min · 4 portions · 70.0 g carbs / portion

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
http://flowcooking.food/en-us/recipe/402/chickpea-stew-with-rhubarb-and-jaggery/