Curried Chickpea and Summer Vegetable Stew
This dish packs so much flavour it’s amazing. The first time I made this we had unexpected company and I have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so I used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but I wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the Fine Cooking magazine.
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INGREDIENTS
Nutrition- 2tablespoons peanut oil or 2 tablespoons vegetable oil
- 2
- 2
- 1
- 1
- 1medium summer squash, cut into 1/2 inch cubes (1 3/4 cups)
- 1
- 1teaspoon garam masala
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1
- 15
- 1 1⁄2cups fresh tomato sauce
- 1
- 1⁄4cup plus 2 tbsp chopped fresh cilantro
- 1⁄4
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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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