Chickpea Stew
This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.
Servings
6
150 g of dry or 500 g of cooked chickpeas
2–3 ea. (2–3 cups) chopped medium onions
2 cups of vegetable broth
2–3 cups chopped zucchini
6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes
1 green bell pepper, chopped
1 chile pepper, finely chopped
4–6 cloves garlic, minced
4 Tbsp crunchy, unsweetened peanut butter
1 tsp coriander
1 tsp turmeric
1 tsp cumin
½ tsp salt
½ tsp black pepper
1 tsp soy sauce (optional, can use salt)
2 Tbsp cilantro sprig, finely chopped (optional, for garnish)
If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.
12 hours
Cook onions in the broth until softened.
Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
10–15 minutes
Start boiling the rice.
Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
Sprinkle with cilantro garnish if desired, then serve immediately.
- •If a very thick sauce is desired, cook longer. The zucchini will disintegrate, thickening the sauce.
- •If you used dry chickpeas, use the cooking water and broth half and half, instead of pure broth.
- •The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
- •To get a stronger taste, use up to 2 tsp each of coriander, turmeric, cumin.
- •Add 2 tsp garam masala for a more authentic taste.