Best 4 Curried Chickpea And Summer Vegetable Stew Recipes

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

Steps:

• 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).

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

Steps:

• Heat the 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 and cook for 2 minutes. Add the 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 to 10 minutes. Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. 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 to 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).

ROAST SUMMER VEGETABLES & CHICKPEAS

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
• Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
• Add cauliflower, curry powder, and garbanzo beans; stir.
• Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
• Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
• Season to taste with salt, if desired. Serve with crusty bread or over rice.