Curried Chickpea and Vegetable Stew

By Moxey2009

Delicious stew with a ton of flavor.

There are substitutions you can make that will lessen the cooking time and effort. See bottom of recipe.

Ingredients

• 1 1/2 cups dried chickpeas, sorted and soaked in 5 cups cold water for 8 hours
• 2 cups diced onions
• 2 1/2 Tbls curry powder
• 3 Tbls olive oil
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 cups scrubbed, diced potatoes
• water or vegetable stock
• 1 1/2 cups diced zucchini
• 2 cups cauliflower cut into florets
• 1 bunch spinach, washed, dried, and coarsely chopped
• sea salt

Details

Servings 4

Preparation

Step 1

Drain the chickpeas, place them in a pressure cooker with water to cover by 1 inch, and cook for 40 minutes. Drain and set aside, reserving the cooking liquid.

Place the onions, curry powder, and olive oil in a 3-quart heavy-bottomed saucepan over medium heat. Saute' the onions for 10 minutes, stirring frequently to prevent browning.

Add the celery, carrots, potatoes, checkpeas, and reserved cooking liquid plus enough water or stock to equal 4 cups. Bring to a boil, lower flame, cover, and simmer for 30 minutes.

Add the zucchini and cauliflower, uncover, and cook for 10 more minutes.

Add spinach and cook for 2 minutes or until spinach is wilted.

Serve over any rice, such as white, jasmine, brown, or wild.

Substitutions: Use drained, canned chickpeas and skip the pressure cooker. Reserve the can liquid and add water or stock to make 4 cups.

Vary the vegetables to whatever you have on hand.

Use chicken stock instead of vegetable.