Chickpea Stew
This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.
Source and licence
"Chickpea Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chickpea_Stew, revision 4518592), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chickpea_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518592
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 150 g of dry or 500 g of cooked chickpeas
- 2–3 ea. (2–3 cups) chopped medium onions
- 2 cups of vegetable broth
- 2–3 cups chopped zucchini
- 6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes
- 1 green bell pepper, chopped
- 1 chile pepper, finely chopped
- 4–6 cloves garlic, minced
- 4 Tbsp crunchy, unsweetened peanut butter
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp soy sauce (optional, can use salt)
- 2 Tbsp cilantro sprig, finely chopped (optional, for garnish)
Method
- 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.