Cookbook:Chickpea Stew

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Cookbook | Ingredients | Recipes | Chickpea

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

Ingredients[edit | edit source]

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
  • (Optional for garnish) 2 Tbsp. cilantro sprig, finely chopped

Procedure[edit | edit source]

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

Optional / Replacements[edit | edit source]

  • 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.