- 150 grams of dry or 500 grams of cooked chickpeas
- Enough zucchini, chopped, to make 2-3 cups
- 6-8 medium tomatoes, chopped, or 2-3 cups of canned tomatoes
- 1 green bell pepper, chopped
- 1 chili pepper, finely chopped
- 4-6 cloves garlic, minced
- 4 Tbsp. peanut butter, crunchy, unsweetened
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. soy sauce (Optional, can replace salt)
- (Optional for garnish) 2 Tbsp. cilantro sprig, finely chopped
- 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.
- Prepare all vegetables.
- Cook onions in the broth until softened.
- Add all vegetables (zucchini, tomatoes, bell pepper, chili pepper, garlic) and cook for 10-15 minutes, until peppers and zucchini are soft.
- (During this time, start boiling the rice.)
- Add chickpeas, peanut butter and spices, soy sauce.
- Keep simmering for 5-10 more minutes.
- (Optional) sprinkle with cilantro garnish.
- Serve immediately.
Last modified on 19 January 2013, at 18:00↑Jump back a section
Optional / Replacements
- 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.