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Recipe

Curried Chickpea and Summer Vegetable Stew

Scott Phillips

Servings: four to six.

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

Ingredients

  • 2 Tbs. peanut or vegetable oil
  • 2 cups diced yellow onion
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • 1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  • 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  • 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  • Kosher salt
  • 1 tsp. garam masala
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1 small red hot chile, minced
  • Freshly ground black pepper
  • 1 15-oz. can chickpeas, with liquid
  • 1-1/2 cups Fresh Tomato Sauce
  • 1 cup light coconut milk
  • 1/4 cup plus 2 Tbs. chopped fresh cilantro
  • 1/4 cup unsweetened shredded coconut, lightly toasted (optional)

Preparation

  • 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 the 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 to 10 minutes.
  • Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. 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 to 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).

Reviews

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Reviews

  • bayviewchef | 03/16/2012

    OK I loved this recipe but to be honest I did it my way. I was truly looking for a straight chickpea recipe like a Chole so I did not use any of the other vegetables in the recipe. I used three cans of chickpeas. I probably used 2 cups of onions, 4 large plum tomatoes, and two tablespoons of tomato sauce(sauce probably not necessary) I already had curry powder and used three 1/2 teaspoons to equal all spices required, along with the cayenne pepper 1/4 teaspoon at most....made SURE to cook it in a little oil so it did not get grainy and cooked it off as stated in the recipe. I was concerned about the liquid in the chickpeas since normally you are told to drain them...no a problem at all. I also wasn't sure about the coconut milk and extra calories and fat...but well worth it and of course I used whole coconut milk. It was awesome and I can't tell you how happy I was with it. Where every one talks about how everyone else loves the dish...I'm here to say I made it for myself and keeping it for myself :)

  • ABJay | 09/25/2011

    5 stars without a doubt! Hands down my favorite vegetarian dish. You could cook an old shoe in this stew and it would taste delicious (not that we would ever do such a thing). Do yourself a favor and try this dish. It flavor packed, fresh and delightful!

  • twood | 02/28/2010

    I enjoyed this dish. The coconut milk adds a nice twist. A little time consuming for a week night meal. Would be great on a cold night. A little heavy for the summer.

  • Christine73 | 12/02/2009

    Excellent! I made this for a dinner party and several people asked for copies of the recipe. Everyone loved it and some said they didn't like summer squash, but liked this. One of the guests was vegan, so this was perfect. It was easy to make. I used coconut oil for the cooking oil and the full fat coconut milk, since coconut fat is so good for you! It is really good left over for lunch too. I forgot the shredded coconut at the end, but can't wait to try it.

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