CURRIED CHICKPEA AND SUMMER VEGETABLE STEW
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
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 VEGETABLE STEW
Steps:
- Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
- Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
- Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
- Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
- Yield: 2 cups
ROAST SUMMER VEGETABLES & CHICKPEAS
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
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
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