Cookbook:Chickpea Stew

Chickpea Stew
CategoryStew recipes

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This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.


  • 2 Tbsp cilantro sprig, finely chopped (optional, for garnish)


  1. 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.
  2. Cook onions in the broth until softened.
  3. Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
  4. Start boiling the rice.
  5. Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
  6. Sprinkle with cilantro garnish if desired, then serve immediately.

Notes, tips, and variations

  • 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.