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

Ingredients

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

Directions

1. Combine butter/oil, onion, garlic, serrano, ginger and spices in a
   crockpot on high. Let stand 15 minutes. Add carrots, chickpeas and
   broth.
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.