Rhubarb Chickpea Chuck
Delight your taste buds with a bold fusion of sweet, tangy, and savory in this comforting Rhubarb Chickpea Chuck recipe. Perfect for plant-based meal enthusiasts, this dish highlights tender chickpeas simmered with aromatic spices like cumin, coriander, and turmeric, balanced by the tart brightness of fresh rhubarb. A touch of maple syrup enhances the natural flavors, while a base of diced tomatoes and vegetable stock creates a rich, hearty sauce. Ready in just 45 minutes, this one-pan wonder is easy to prepare and perfect for a quick weeknight dinner. Serve it over fluffy basmati rice or protein-packed quinoa for a satisfying meal, and garnish with fresh parsley for a burst of color and freshness. Packed with nutrients and unique flavor combinations, this vegan recipe is sure to become a new favorite for anyone seeking an adventurous yet wholesome dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 2 cups canned chickpeas, drained and rinsed
- 2 cups rhubarb stalks, chopped into 1-inch pieces
- 1.5 cups diced tomatoes, canned or fresh
- 1 cup vegetable stock
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 2 cups cooked basmati rice or quinoa, for serving (optional)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, and turmeric, stirring to coat the onions and release the spices' aromas.
Add the chickpeas to the skillet and stir to combine with the spiced onion mixture.
Stir in the chopped rhubarb, diced tomatoes, and vegetable stock. Bring the mixture to a gentle simmer.
Add the maple syrup, salt, and black pepper, stirring to incorporate.
Cover the skillet and allow the mixture to simmer for 20-25 minutes, stirring occasionally, until the rhubarb breaks down and the flavors meld together.
Taste and adjust seasoning if necessary.
Serve the Rhubarb Chickpea Chuck hot, optionally over cooked basmati rice or quinoa, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 67.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
