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 

Let's make it!

  • Heat the vegetable oil in a large skillet.
  • Once oil is warm, add the cumin powder.
  • Add fresh garlic and lemon juice.
  • Then add all cut vegetables. Sauté for 3-4 mins. Add Shivani's Garam Masala Spice.
  • Optional: add salt to your taste.
  • Pour in vegetable broth and boil for 2 mins.
  • Add chickpeas, cover the pan. Turn heat to low.
  • Simmer for 15 mins, and then with a fork check to see if the potatoes are done.
  • Meanwhile, in a separate pan add the raisins. Toast them until they are brown. Remove from heat. Set aside.
You delicious dish is done!  Garnish with cilantro leaves and raisins.

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, Canada!

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