This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who does not mind his belly will hardly will hardly mind anything else." -Samuel Johnson
This was inspired by a dish I had traveling in England last year. The soup reminded me of tomato soups of my childhood: warm and comforting, but with some body and nice Indian spices. It's perfect served with a side salad for dinner or just a crust of bread at lunch.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 4 | Serving size =2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|2 tsp||olive oil|
|2 Tbsp||fresh ginger (minced)|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|1 medium||green bell pepper (diced)|
|1 28 ounce can||no salt added diced tomatoes|
|2 15 ounce can||no salt added chickpeas (drained and rinsed)|
|1 tsp||garam masala|
|1 tsp||ground cumin|
|1/2 tsp||ground coriander|
Place a large saucepan over medium-high heat.
Add the olive oil, and when hot, add the ginger and garlic.
Cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and green pepper and cook for about 2 minutes. Stir frequently.
Add the tomatoes, chickpeas, garam masala, cumin, coriander, turmeric, salt, honey, and water.
Stir, then simmer the stew for about 30 minutes, uncovered, until thick. Stir occasionally.
Serving size = 2 cups
Servings = 4
Amount Per Serving
|Calories 329||Calories from Fat 54|
|% Daily Value|
|Total Fat 5g||9%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 58g||18%|
|Dietary Fiber 13g||51%|
|Vitamin A 11%||Vitamin C 98%|
|Calcium 21%||Iron 40%|
|Vitamin K 23 mcg||Potassium 1186 mg|
|Magnesium 111 mg|