Curried Chickpea And Summer Vegetable Stew Recipe

Name: Curried Chickpea And Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. peanut or vegetable oil; 2 cups diced yellow onion; 2 Tbs. minced fresh ginger; 1 Tbs. minced garlic; 1 medium eggplant, cut into 1/2-inch cubes (4 cups); 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups); 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups); Kosher salt; 1 tsp. garam masala; 1/2 tsp. ground coriander; 1/2 tsp. ground cumin; 1/2 tsp. ground turmeric; 1 small red hot chile, minced; Freshly ground black pepper; 1 15-oz. can chickpeas, with liquid; 1-1/2 cups Fresh Tomato Sauce; 1 cup light coconut milk; 1/4 cup plus 2 Tbs. chopped fresh cilantro; 1/4 cup unsweetened shredded coconut, lightly toasted (optional)

Servings: persons

2 Tbs. peanut or vegetable oil
2 cups diced yellow onion
2 Tbs. minced fresh ginger
1 Tbs. minced garlic
1 medium eggplant, cut into 1/2-inch cubes (4 cups)
1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
Kosher salt
1 tsp. garam masala
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 small red hot chile, minced
Freshly ground black pepper
1 15-oz. can chickpeas, with liquid
1-1/2 cups Fresh Tomato Sauce
1 cup light coconut milk
1/4 cup plus 2 Tbs. chopped fresh cilantro
1/4 cup unsweetened shredded coconut, lightly toasted (optional)

1
Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.
2
Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.
3
Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.
4
To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Tbs. peanut or vegetable oil, 2 cups diced yellow onion, 2 Tbs. minced fresh ginger, 1 Tbs. minced garlic, and more.

Yes, Curried Chickpea And Summer Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chickpea And Summer Vegetable Stew

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