Updated on 09.10.14

Dinner With My Family #37: Curried Chickpea Stew

Trent Hamm

Curried Chickpea Stew Recipe

My wife loves this recipe and finds reasons to make it often. It’s helped by the fact that we had a giant harvest of squash this year, so we had to find lots of ways to use it. I like curried soups and stews, so that definitely contributed to my desire to share this one with you.

Most of the cost here is going to be the vegetables, so the more of these you have access to outside of the grocery store, the less expensive this recipe will be.

What You Need

Here’s what you need for this meal…

Prepping the meal

You’ll need:
a diced bell pepper
half of a diced onion
one minced garlic clove
a cubed and peeled eggplant
a cubed and peeled butternut or acorn squash
1 cup cooked chickpeas (canned is fine)
1 cup water or vegetable broth (we used stock)
1 1/2 teaspoons curry powder
one teaspoon of olive oil (or other vegetable oil)
salt and pepper to taste

The Night Before (or Early That Day)

The best thing to do in advance is to chop up all of the vegetables and store them in bowls in your refrigerator. You can store the bell pepper and onion together, and you can store the eggplant and squash together, too.

Preparing the Meal

Preparing the meal is really simple. Just put the oil in a large saucepan over medium heat until it’s shimmering. Then, add the bell pepper and onion and stir for five minutes.

Cooking the veggies

It’ll smell really good at this point!

Next, add the garlic, curry powder, and a dash of salt and pepper and stir for a minute more, then add the remaining ingredients. Wait until the liquid is at a low boil, then reduce heat until the liquid is barely simmering.

Cooking the soup

Let it sit for twenty five minutes, then serve. We accompanied it with a simple sandwich.

Finished meal

Optional Ingredients

You can make all kinds of vegetable substitutions in this meal and still have a great soup. You can use any kind of bell pepper, replace the chickpeas with other kinds of beans, use pumpkin instead of the squash, and so on. As always, use what you’ve got on hand or have inexpensive access to.

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  1. littlepitcher says:

    Yum! Gotta try this.
    I love latin style garbanzos. Saute plenty of garlic, onions, and a little red bell pepper, add chickpeas, diced potatoes, carrots, a ham bone with or without some extra ham, and a sliced chorizo. If I’ve been to the Oriental grocery, I might use some lop cheong instead of the chorizo, but those certainly aren’t frugal.

  2. AnnJo says:

    I make a version of this that uses a can of unsweetened coconut milk instead of the water/stock, a head of cauliflower instead of the eggplant, a couple of cubed yellow potatoes, diced tomatoes, and spices like ground coriander, cumin, garam masala, cinnamon, ground ginger, cardamom, turmeric, and cayenne instead of the generic curry powder. Served over basmati rice, it’s fantastic!

  3. Diane says:

    i eat garbanzos at least once a week. It’s even cheaper if you buy dry beans and soak them, as I do. It takes almost no active, working time to soak them over night (or all day) and then pop them into a pressure cooker to cook. Sometimes I just cook up a huge batch and freeze a bunch. That way they are always at hand.

  4. Julie says:

    This would be a lot better if you cubed and coated the squash in olive oil, and then stuck it in the oven for a bit. The sugars would be develop, and it would be much tastier.

  5. valleycat1 says:

    LOL #1 & #2 – I love comments like this on recipes – “I make a version of this but most or all the ingredients are different, and I cook it this way instead of that way.”

  6. AnnJo says:

    True, valleycat1, but it’s more polite than saying, “That recipe has some good bones, but it could be made better.” I use Allrecipes frequently, and always read at least some of the reviews for that very reason – even if the basic recipe sounds good, reviewers have often tweaked it or creatively substituted for missing ingredients in ways that I find appealing.

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