Nutritional Analysis per serving (4 servings)Powered by
A laidback vegetarian stew with chickpeas, spinach, and tomato; fresh ginger and a trio of spices (coriander, paprika, and cumin) give it some delicious Indian personality. Serve with rice and, if you’re feeling a little ambitious, homemade naan.
1Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the coriander, paprika, and cumin and cook until fragrant, about 1 minute.
2Add the chickpeas, tomatoes with their juices, and water and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 20 to 30 minutes. Season with a big pinch of salt and black pepper.
3Add the spinach and measured cilantro, stir to combine, and simmer until the spinach is wilted and tender, about 10 minutes. Taste and season with additional salt if needed. Serve on a warmed platter or individual plates, garnished with additional cilantro leaves.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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