After eating mostly salads all week, I was ready for something a little more substantial. We decided on this chickpea stew (also known as chana dal) because we make it in the Instant Pot so it doesn’t heat up the kitchen so much and it is full of such good things that you feel healthier just looking at it!

We make ours with a combination of Indian spices, ginger, onion, and garlic, and cook it in a broth of vegetable broth with a can of spicy tomatoes (Rotel). The stew cooks under pressure for 18 minutes with a delayed release of 10 minutes. John makes some regular white rice for his base but I like the flavor of cauliflower rice. Then a layer of raw kale, the stew, and a garnish of cilantro.

We almost always make a double recipe but it is hard not to eat all of it. I think we only have a lunch portion left!