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Indian Chickpea Stew


Ingredients



2 tbsp vegetable oil

1 each medium red and yellow bell pepper-diced

2 cups cauliflower florets(about 1/2 of a small head)

1 3/4 cup thinly sliced zucchini(about 1 medium)

1 tbsp cumin seeds

1 tsp black mustard seeds

1 small jalepeno-seeded and minced

1 tbsp fresh ginger-minced

1 20 oz can pureed tomatoes in juice

1 tsp tumeric

2 tbsp cilantro-chopped

1 tbsp oregano-chopped

1 1/2 tsp garam masala

1 tsp salt

2 cups cooked or canned chickpeas(garbanzo beans)-rinsed and drained if canned


Directions

In a large skillet, heat 1 tbsp oil and cook peppers and cauliflower til lightly browned.

Remove veggies to a bowl.

Heat remaining tbsp oil and add zucchini until it begins to soften.

Remove to same bowl as peppers and cauliflower.

In same skillet,stir in cumin and mustard seeds,reducing heat to medium and stirring til seeds pop and become aromatic.

Add jalepeno and ginger and cook for 1 minute.

Stir in tomatoes and tumeric and bring to a boil.

Reduce heat to low and simmer for about 20 minutes.

Stir in the cilantro,oregano,garam masala and salt.

Add chickpeas and cooked veggies and cook til heated through.


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