Curried Chickpea and Summer Vegetable Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 2 cups yellow onions, diced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 medium eggplant, cut into 1/2 inch cubes (4 cups)
- 1 medium 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 teaspoon garam masala
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1 small red hot chili pepper, minced
- fresh ground black pepper
- 15 ounces chickpeas, with liquid
- 1 1⁄2 cups fresh tomato sauce
- 1 cup light coconut milk
- 1⁄4 cup plus 2 tbsp chopped fresh cilantro
- 1⁄4 cup unsweetened dried shredded coconut, lightly toasted (optional)
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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Reviews
-
Made this summer stew last night and really enjoyed it! I could not find a hot red chile this time of year yet, so subbed a jalapeno. Also, I used regular coconut milk instead of light, because that is what I had on hand. I accidentally doubled the garam masala, but this worked out fine and I would use 2 tsp in the future. The ingredient list does not list cumin or coriander, yet the directions say to add them with the garam masala in Step 6, so I added 1 tsp of each. DH said he might like the taste of the spices to be even more pronounced next time, so we will probably do at least 2 tsp of the cumin and coriander and a little more turmeric. This had great flavor and was very filling. We served over basmati rice. I'm looking forward to leftovers tomorrow. Thanks!
RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
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