Curried Chickpea and Summer Vegetable Stew

Recipe by heather in Ont
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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 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; cook for 2 minutes.
  • Add 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 - 10 minutes.
  • Stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper.
  • Cook until the spices are fragrant, 1-2 minutes.
  • Pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro.
  • 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 - 20 minutes.
  • To serve - ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).
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