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.