Curried Chickpea And Summer Vegetable Stew Food

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

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

Steps:

• 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).

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

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).

CHICKPEA AND WINTER VEGETABLE STEW

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

ROAST SUMMER VEGETABLES & CHICKPEAS

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.

CHICKPEA AND VEGETABLE CURRY

Steps:

• Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
• In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
• Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
• Serve over basmati rice.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.