Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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