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Chickpea Stew

@arecipe.bsky.social

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

Yield 6

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)

Instructions

  1. 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. 2
    Cook onions in the broth until softened.
  3. 3
    Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
  4. 4
    Start boiling the rice.
  5. 5
    Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
  6. 6
    Sprinkle with cilantro garnish if desired, then serve immediately.
Category
Soups

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Chickpea_Stew