Vegan Indian Potato Chickpea Stew

Vegan Indian Potato Chickpea Stew


  • 1 tbsp vegetable oil
  • 2 carrots, cut into bite sized pieces
  • 1 pound yellow potatoes, peeled and cut into ½ inch cubes
  • ½ tbsp Shivani's Kitchen Garam Masala Spice 
  • 1 tsp cumin powder
  • 1 tbsp chopped fresh garlic
  • ½ cup chopped onions
  • 14 ounce chickpeas, drained and rinsed
  • 1 tbsp lemon juice squeezed
  • 1 ½ cup vegetable broth
  • ¼ cup cilantro leaves chopped.
  • 2 tbsp raisins.



  • Heat the vegetable oil in a large skillet
  • Once oil is warm, add the cumin powder.
  • Then add all the cut vegetables. Saute for 3-4 mins. Add Shivani's Garam Masala Spice then.
  • Add salt to your taste.
  • Pour in vegetables broth and allow the mixture to boil for 2 mins.
  • Add chickpeas, cover the pan. Turn the heat to low.
  • Simmer for 15 mins, and then with a fork check if the potatoes are done.
  • Meanwhile in a separate pan add the raisins. Toast them until they are brown. Remove from heat set aside.
  • Add the cilantro leaves to the stew and then add the raisins to the garnish.

All of our spice blends can be found at the following: locations or order online here

All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Made in Nova Scotia.