Curried Chickpea And Summer Vegetable Stew Recipes

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CURRIED CHICKPEA AND SUMMER VEGETABLE STEW



Curried Chickpea and Summer Vegetable Stew image

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.

Provided by heather in Ont

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

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)

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).

Nutrition Facts : Calories 201.3, Fat 5.9, SaturatedFat 1, Sodium 541.8, Carbohydrate 33.4, Fiber 9.1, Sugar 8.9, Protein 7

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW



CURRIED CHICKPEA AND SUMMER VEGETABLE STEW image

Categories     Bean

Yield 4 servings

Number Of Ingredients 19

2 Tbs. peanut or vegetable oil
2 cups diced yellow onion
2 Tbs. minced fresh ginger
1 Tbs. minced garlic
1 medium eggplant, cut into 1/2-inch cubes (4 cups)
1 medium yellow 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 tsp. garam masala
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 small red hot chile, minced
Freshly ground black pepper
1 15-oz. can chickpeas, with liquid
1-1/2 cups Fresh Tomato Sauce
1 cup light coconut milk
1/4 cup plus 2 Tbs. chopped fresh cilantro
1/4 cup unsweetened shredded coconut, lightly toasted (optional)

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



Roast summer vegetables & chickpeas image

A summery tomato-based stew, packed with veg and perfect to make ahead

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 11

3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, rinsed and drained
small bunch coriander, roughly chopped

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.

Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

CURRIED CAULIFLOWER AND CHICKPEA STEW



Curried Cauliflower and Chickpea Stew image

I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!

Provided by Greeny4444

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 1/2 cups onions, chopped (2 medium onions)
6 cups cauliflower florets (from 1 medium head)
5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
2 (15 1/2 ounce) cans garbanzo beans, drained
2 (10 ounce) cans rotel (I use the Mexican variety)
1 (14 ounce) can unsweetened coconut milk (Low-fat would work fine)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger

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.

Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1

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