Cookbook:Chickpea Stew

| Chickpea

This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.

Ingredients

 * 150 g of dry or 500 g of cooked chickpeas


 * 2–3 ea. (2–3 cups) chopped medium onions
 * 2 cups of vegetable broth


 * 2–3 cups chopped zucchini
 * 6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes
 * 1 green bell pepper, chopped
 * 1 chile pepper, finely chopped
 * 4–6 cloves garlic, minced


 * 4 Tbsp crunchy, unsweetened peanut butter
 * 1 tsp coriander
 * 1 tsp turmeric
 * 1 tsp cumin
 * ½ tsp salt
 * ½ tsp black pepper
 * 1 tsp soy sauce (optional, can use salt)


 * 2 Tbsp cilantro sprig, finely chopped (optional, for garnish)

Procedure

 * 1) If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.
 * 2) Cook onions in the broth until softened.
 * 3) Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
 * 4) Start boiling the rice.
 * 5) Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
 * 6) Sprinkle with cilantro garnish if desired, then serve immediately.

Notes, tips, and variations

 * If a very thick sauce is desired, cook longer. The zucchini will disintegrate, thickening the sauce.
 * If you used dry chickpeas, use the cooking water and broth half and half, instead of pure broth.
 * The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
 * To get a stronger taste, use up to 2 tsp each of coriander, turmeric, cumin.
 * Add 2 tsp garam masala for a more authentic taste.