This warm, gently spiced stew is a deeply nourishing dish designed to soothe vata and support digestion, especially during cooler seasons or times of fatigue and imbalance. Bone broth builds ojas—our vital essence—while chickpeas offer grounding plant protein, made more digestible with ghee and spices like ginger, garlic, and turmeric. These herbs kindle agni (digestive fire) and help reduce ama (toxins) without overheating the system. Soft-cooked basmati rice brings a sweet, stabilizing energy, while a fresh squeeze of lime adds a touch of sourness to awaken digestion and balance the richness of the stew. Carrots and onions add natural sweetness and depth, while optional toppings like nutritional yeast and moringa powder provide subtle bitter and umami notes. This dish is ideal during autumn and winter, for times of healing, or whenever you need a bowl of comfort that nourishes body, mind, and spirit.
Ingredients
For the Stew:
1–2 tsp GHEE
1/2 PURPLE ONION, chopped
2 medium CARROT, diced
1 c CHICKPEAS, rinsed and drained
1 quart CHICKEN BONE BROTH (homemade or store-bought), or vegetable broth
1–2 cloves fresh GARLIC, minced
1-inch knob fresh GINGER, grated
1-inch knob fresh TURMERIC - or 1 tsp powder
1 tsp MORINGA powder
SALT, to taste
To Serve:
BASMATI RICE (soft-cooked and slightly sticky for extra comfort)
FRESH LIME WEDGE
NUTRITIONAL YEAST
MORINGA POWDER (optional)
Preparation / Cooking Steps
In a small pot, warm ghee over medium heat. Take a moment to breathe in the aroma—this is your first medicine.
Stir in garlic, ginger, turmeric, and a pinch of salt. Stir and cook gently for 1–2 minutes, allowing the spices to bloom without burning.
Add onion and carrot. Sauté until softened and fragrant, about 5–7 minutes, stirring gently.
Add chickpeas and stir well. Let them cook for 2–3 minutes to begin absorbing the flavors.
Pour in the bone broth, bring to a gentle simmer, and let cook uncovered for 10–15 minutes. Let the kitchen fill with the healing scent of ginger and broth.
Taste and adjust salt if needed.
To Serve:
Spoon a mound of warm, soft-cooked BASMATI RICE into the center of a bowl.
Ladle the stew around the rice so it pools like a golden broth.
Sprinkle with NUTRITIONAL YEAST and a pinch of MORINGA POWDER, if using.
Serve with a FRESH LIME WEDGE on the side for brightness.
Dosha Modifications
Vata: Ideal as-is. Add extra GHEE or mash some of the chickpeas into the broth for extra creaminess.
Pitta: Use a vegetable broth instead of bone broth; reduce GARLIC and GINGER slightly. Skip MORINGA if very heated.
Kapha: Use less GHEE, add a dash of BLACK PEPPER, and opt for quinoa instead of rice for lighter digestion.
