Dinner · Caribbean · 15 min
Caribbean-Style Curried Chickpea and Celeriac Stew with Wild Rice Blend
- Calories
- 681
- Protein
- 21g
- Carbs
- 108g
- Fat
- 21g
Ingredients
- 0.25 cup jasmine and wild rice blend
- 0.5 cup water
- 1 cup canned chickpeas
- 1.5 cup celeriac
- 1 tbsp extra-virgin olive oil
- 2 tsp fresh ginger
- 2 clove garlic
- 0.5 each yellow onion
- 1 tbsp curry powder
- 0.25 tsp ground allspice
- 0.5 tsp salt
- 1 tbsp lime juice
- 2 sprig fresh cilantro
Method
- 01Rinse the wild rice blend thoroughly under cold water. In a small saucepan, bring 1/2 cup water to a boil, stir in the rice blend, cover, reduce heat to low, and simmer for 18-20 minutes until grains are tender and water is absorbed.
- 02While the rice cooks, heat the extra-virgin olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- 03Add the diced yellow onion, diced celeriac, minced garlic, and grated ginger. Sauté for 8-10 minutes, stirring occasionally, until vegetables begin to soften and turn light golden.
- 04Stir in the curry powder, ground allspice, and salt. Cook and bloom the spices for 1 minute until highly fragrant.
- 05Fold in the rinsed chickpeas and add 1 cup of water (just enough to barely submerge the mixture). Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, allowing the liquid to reduce into a thick, glossy stew.
- 06Remove the stew from heat and stir in the fresh lime juice.
- 07To serve, ladle the cooked wild rice blend into a shallow bowl, top with the curried chickpea and celeriac stew, and garnish with chopped fresh cilantro.
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