Chickpea and Radish Stew with Cumin Yogurt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting one-pot stew featuring tender chickpeas and radish simmered in spiced tomato broth, finished with a cooling cumin yogurt swirl. This indian-inspired vegetarian ready in about 50 minutes pairs (15 oz), drained chickpeas, grated white radish, florets cauliflower for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
  2. Step 2: Add 1 medium finely chopped onion and cook for 5 minutes until golden brown, stirring occasionally.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
  4. Step 4: Add 1/2 cup tomato puree, 1/2 tsp turmeric, and 1 can (15 oz) drained chickpeas. Simmer for 3 minutes, stirring to coat.
  5. Step 5: Add 1 cup grated white radish, 1 cup cauliflower florets, and 1/2 cup water. Cover and simmer for 20 minutes until vegetables are tender.
  6. Step 6: Stir in 1/4 cup plain yogurt, reducing heat to low. Cook for 2 minutes until heated through but not boiling.
  7. Step 7: Season with salt to taste. Serve hot with extra yogurt drizzle.

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Frequently asked questions

How long does Chickpea and Radish Stew with Cumin Yogurt take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Radish Stew with Cumin Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz), drained chickpeas from drying out.

Can I substitute ingredients in Chickpea and Radish Stew with Cumin Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Radish Stew with Cumin Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chickpea and Radish Stew with Cumin Yogurt?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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