Vegetarian

Indian Chickpea Stew takes several minutes to prepare.

Indian Chickpea Stew takes several minutes to cook.

Indian Chickpea Stew makes 6 servings.

The ingredients for Indian Chickpea Stew are:

2T vegetable oil
1 medium red pepper, diced
1 medium yellow pepper, diced
1/2 medium head cauliflower, cut into small florets (2 heaping cups)
1 medium zucchini, halved then thinly sliced (1 3/4C)
1T cumin seeds
1t black mustard seeds
1 jalapeno peper, seeded and minced
1 T minced fresh ginger
28 oz pureed tomatoes in juice
1 t tumeric
2 T fesh cilantro, chopped
1T fresh oregano
1 1/2t garam masala
1t salt
2C cooked or canned chickpeas, drained and rinsed, if canned

Here is how you make Indian Chickpea Stew:

In a large skillet, heat 1T oil over a medium high heat. Add peppers and cauliflower and cook, stirring often, until lightly browned (6-7 minutes). Transfer to a bowl. In the same skillet, heat remaining oil. Add zucchini and cook, stirring often, until it begins to soften (about 2 minutes). Transfer to the bowl with peppers.In the same skillet, stir in cumin and mustard seeds, reduce heat to medium and cook stirring, until the seeds begin to pop (about 1 minute). Add jalapeno and ginger and cook 1 minute. Stir in tomatoes and tumeric and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Stir in cilantro, oregano, garam masala and salt. Add chickpeas and cooked vegetables and cook until heated through.(about 10 minutes). Serving Size:?6 servings

The nutritional information for Indian Chickpea Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.1

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,189.8 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 8.8 g
• Protein: 7.9 g