Cookbook:Chickpea Stew

Cookbook | Ingredients | Recipes | Chickpea

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

IngredientsEdit

Serves 6.

• 150 grams of dry or 500 grams of cooked chickpeas

• 2-3 medium onions chopped to make 2-3 cups
• 2 cups of vegetable broth

• 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

ProcedureEdit

• 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.

Optional / ReplacementsEdit

• 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.