Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

  • 1 15-oz. can chickpeas, with liquid
  • 2 cups diced yellow onion
  • 1 medium eggplant, cut into ½-inch cubes (4 cups)
  • 1 small red hot chile, minced
  • 1 medium yellow summer squash, cut into ½-inch cubes (1-¾ cups)
  • 1 cup light coconut milk
  • ½ tsp. ground coriander
  • + 12 more ingredients
    • 1 Tbs. minced garlic
    • 1 medium zucchini, cut into ½-inch cubes (1-¼ cups)
    • ¼ cup unsweetened shredded coconut, lightly toasted (optional)
    • 2 Tbs. minced fresh ginger
    • 1-½ cups Fresh Tomato Sauce
    • 1 tsp. garam masala
    • ½ tsp. ground turmeric
    • ¼ cup plus 2 Tbs. chopped fresh cilantro
    • Freshly ground black pepper
    • Kosher salt
    • ½ tsp. ground cumin
    • 2 Tbs. peanut or vegetable oil

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 ...

View full recipe at Fine Cooking

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