Recipe

Chickpea Stew

This is actually a spiced curry served over rice.

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 small zucchini, chopped (about 2 cups)
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1½ cups vegetable broth
• 2 Tbsp peanut butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp chili flakes (optional, to taste)
• 2 Tbsp fresh cilantro, chopped (optional, for garnish)
• Rice, to serve

Method

1. Cook the rice according to package directions and keep warm.
2. Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 min until softened.
3. Add garlic, bell pepper, and zucchini. Cook 5 min, stirring occasionally.
4. Stir in tomatoes, chickpeas, broth, peanut butter, cumin, coriander, turmeric, salt, pepper, and chili flakes.
5. Bring to a simmer, then reduce heat to medium-low and cook uncovered 20–25 min, stirring occasionally, until the sauce thickens.
6. Taste and adjust seasoning. Garnish with cilantro and serve over rice.

Notes, tips & variations

• For a thicker stew, mash a few chickpeas against the side of the pot near the end of cooking.
• Add 2 tsp garam masala with the spices for a deeper, more authentic flavor.
• Leftovers keep 3–4 days in the fridge and freeze well for up to 2 months.

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Adapted from the Wikibooks Cookbook, licensed under CC BY-SA 4.0.

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