Chickpeas and Edamame Stew
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Oil- 2 tbsp
  • Cumin seeds- ¾ tsp
  • Dried bay leaves- 2
  • Onions, chopped- 1
  • Ginger-Garlic paste- ½ tbsp
  • White Chickpeas, cooked- 1 can or 1½ cups
  • Edamame, frozen- 1½ cups (rinsed under water)
  • Kashmiri red chili powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Cumin powder- ½ tsp
  • Garam Masala- ½ tsp
  • Dried Mango powder or Amchur powder- ¾ tsp ( or use ½ tbsp lemon juice)
  • Tomato paste- 3 tbsp
  • Water- 1½ cups
  • Cilantro, chopped- 2 handfuls
  • Salt- to taste
  1. Place a wide cooking pan over medium heat. Add oil, let it turn hot.
  2. Add cumin seeds and dried bay leaves, saute for a few seconds.
  3. Add chopped onion, season with ¼ tsp salt. Saute for a few minutes.
  4. Add ginger-garlic paste, saute till onions turn light golden in color.
  5. Add cooked chick peas (1 can or 2 cups) and edamame, combine well.
  6. Add Kashmiri chili powder, coriander powder, cumin powder, garam masala, dried mango powder and salt. Combine well.
  7. Instead of dried mango powder, you can also add ½ tbsp lemon juice.
  8. Add Tomato paste, combine well.
  9. Add water and cook covered till chickpeas and edamame have turned tender.
  10. Add cilantro, combine well and cook for a few minutes.
  11. If you want more gravy, add ½ cup more water and cook for a few minutes.
  12. Serve along with rice or rotis.
Instead of tomato paste, you can add 2 chopped tomatoes and cook.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at