Braised Indian Chickpea Stew

Bahan-bahan (6 porsi)

• 3 tablespoons grapeseed oil
• 1 large yellow onion, (chopped)
• 4 medium carrots, (sliced on the bias*)
• ½ of a medium cabbage, (roughly chopped (16-18 ounces or 450-510g))
• 4 g arlic cloves, (thinly sliced)
• 2 - inch (5 cm) piece of fresh ginger, (grated or minced )
• Kosher salt & freshly cracked black pepper
• 3 tablespoons tomato paste
• 1 - 1 1/2 teaspoons Indian red chili powder**
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• ¾ cup (180 mL) dry white wine***
• 1 1/2 cups (360 mL) vegetable broth ((plus a little more as needed))
• 2 (15-ounce/425g) cans chickpeas, ( drained and rinsed)
• 2 bay leaves
• 1/3 cup (55g) golden raisins (sultanas)
• 1 (14.5-ounce/410g) can diced tomatoes
• 1 cup (240 mL) full-fat canned coconut milk, (stirred well)
• 6 whole green cardamom pods
• 4 whole cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 cinnamon sticks ((2-3 inches long))
• 1 teaspoon garam masala
• ¾ cup (9g) cilantro leaves (chopped, plus more for garnish)
• Lemon juice ((a few squeezes) )
• 1 -2 teaspoons organic cane sugar, (as needed)
• Coconut yogurt or other vegan yogurt
• White rice, brown rice, or Indian flatbread such as naan or roti