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Chickpea Stew
This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.
Ingredients
- chickpeas, dry, or 500 g cooked150 g
- onions, medium, chopped (2–3 cups)2–3
- vegetable broth2 cups
- zucchini, chopped2–3 cups
- tomatoes, medium, chopped, or 2–3 cups canned tomatoes6–8
- green bell pepper, chopped1
- chile pepper, finely chopped1
- garlic, minced4–6 cloves
- peanut butter, crunchy, unsweetened4 Tbsp
- coriander1 tsp
- turmeric1 tsp
- cumin1 tsp
- salt1/2 tsp
- black pepper1/2 tsp
- soy sauce, optional, can use salt1 tsp
- cilantro sprig, finely chopped, optional, for garnish2 Tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.
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.