Although this dish is a stew, it’s not so terribly heavy that it wouldn’t be fine to eat all spring long. On any cool night, or rainy day. For lunch or for dinner. With rotisserie chicken on the side or as a vegetarian dish. This recipe uses so many different spices and is so fragrant that I got comments every time I heated it up at work. What a well-rounded flavor profile! It’s sweet and spicy, and smooth all at the same time.


  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon ground ginger
  • 2 (15 oz.) cans chickpeas, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium red onion, chopped
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 1 (8 oz.) can tomato sauce
  • 1 quart chicken or vegetable broth
  • 1 pound red potatoes, cut into 1-inch chunks
  • 4 carrots, peeled and cut into 1-inch chunks
  • Flatbread (I like whole wheat pita with this)


  1. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, and ginger in a small bowl and set the mixture aside
  2. Heat oil in a pot over medium heat. Add garlic, onion and chopped ginger and cook until very soft and golden brown
  3. Stir in spice mixture and continue cooking, stirring constantly, until spices are toasted and fragrant
  4. Stir in the tomato sauce and cook for 2 minutes more
  5. Stir in broth, potatoes, carrots and chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 30 minutes
  6. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 20 minutes more
  7. Dish up the stew and serve with flatbread on the side

Adapted from a recipe posted on Whole Foods Market.