Food & Drink

Stew with Sean: Carrot Stew

Carrot stew was originally something I made by throwing some leftover ingredients into a crockpot, with spicing based loosely on some old recipes from my parents. It turned out much better than I had expected, and quickly became one of my favorite things to eat, especially during the winter. It’s hot. It’s got a lot of flavor and a thick gravy. And best of all, it’s easy to make.

Carrot Stew


Makes 4 to 6 servings

  • 1 1/2 lbs carrots, peeled and chopped
  • 1 onion, diced
  • 1 serrano pepper, diced
  • 2 to 3 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • 1 can (16 oz.) chickpeas, drained
  • 2 cups vegetable broth
  • 4 tbsp. butter or oil
  • 1/4 to 1/2 cup flour
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • 2 bay leaves

Black pepper to taste


  1. Combine butter/oil, onion, garlic, serrano, ginger and spices in a
    crockpot on high. Let stand 15 minutes. Add carrots, chickpeas and
  2. Cook for 3 to 4 hours on high, or until carrots are desired
    softness. During last half hour, add flour until the stew reaches
    desired thickness.
  3. Serve over rice and garnish with cilantro.
February 5, 2016

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