Curried Chickpea And Summer Vegetable Stew

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 2 cups yellow onions, diced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh garlic, mined
• 1 medium eggplant, cut into 1/2 inch cubes (4 cups)
• 1 medium 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 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 small red hot chili pepper, minced
• fresh ground black pepper
• 15 ounces chickpeas, with liquid
• 1 1/2 cups fresh tomato sauce
• 1 cup light coconut milk
• 1/4 cup plus 2 tbsp chopped fresh cilantro
• 1/4 cup unsweetened dried shredded coconut, lightly toasted (optional)

Recipe

• 1 heat oil in a large, deep skillet over medium heat until shimmering.
• 2 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).
• 3 stir in the ginger and garlic; cook for 2 minutes.
• 4 add eggplant, yellow squash, zucchini, and 1/2 tsp salt; stir to coat thoroughly.
• 5 cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 - 10 minutes.
• 6 stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper.
• 7 cook until the spices are fragrant, 1-2 minutes.
• 8 pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro.
• 9 raise the heat to medium high and bring the stew to a boil.
• 10 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.
• 11 to serve - ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).