This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.
Ingredients
- 150 g of dry or 500 g of cooked chickpeas
- 2–3 ea. (2–3 cups) chopped medium onions
- 2 cups of vegetable broth
- 2–3 cups chopped zucchini
- 6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes
- 1 green bell pepper, chopped
- 1 chile pepper, finely chopped
- 4–6 cloves garlic, minced
- 4 Tbsp crunchy, unsweetened peanut butter
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp soy sauce (optional, can use salt)
- 2 Tbsp cilantro sprig, finely chopped (optional, for garnish)
Procedure
- If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.
- Cook onions in the broth until softened.
- Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
- Start boiling the rice.
- Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
- Sprinkle with cilantro garnish if desired, then serve immediately.
Notes, tips, and variations
- If a very thick sauce is desired, cook longer. The zucchini will disintegrate, thickening the sauce.
- If you used dry chickpeas, use the cooking water and broth half and half, instead of pure broth.
- The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
- To get a stronger taste, use up to 2 tsp each of coriander, turmeric, cumin.
- Add 2 tsp garam masala for a more authentic taste.