Cookbook:Chickpea Stew

Cookbook | Ingredients | Recipes | Chickpea

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


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
  • 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. Prepare all vegetables.
  3. Cook onions in the broth until softened.
  4. Add all vegetables (zucchini, tomatoes, bell pepper, chili pepper, garlic) and cook for 10-15 minutes, until peppers and zucchini are soft.
  5. (During this time, start boiling the rice.)
  6. Add chickpeas, peanut butter and spices, soy sauce.
  7. Keep simmering for 5-10 more minutes.
  1. (Optional) sprinkle with cilantro garnish.
  2. 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.