The use of chickpea flour from our local Indian super market gives this a mellow creaminess and body that is quite delightful. I have become a raging chickpea flour aficionado. I adore it. Adore, I tell you. Anyway, these creamy delicious dish is awesomeness in a pot.
The onion, cabbage, and cauliflower melt away to nothing, so this stew is about the split chickpeas, the creamy broth, and the carrot medallions. Pretty!!
Every time my husband eats a bowl of this he declares it 'delicious'. That never gets old.
I will definitely use chickpea flour to make the broth again. Inspired!!
ingredients:
2 tbsp coconut oil
1 onion, finely diced
3 cups green cabbage very finely chopped
2 cups channa dall, split chickpeas (I used raw, dried, well rinsed split chickpeas. If you don't wanna, you can use canned whole chickpeas. I'm okay with that.)
2 cups white cauliflower, crumbled and very finely chopped
4 carrots -- 3 yellow and 1 orange, narrow and cut into discs (I used what I had from the market)
1 tbsp cumin
3 tsp sea salt
1 cup water + 1/2 cup chickpea flour mixed together
6 cups water
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