Date: Fri, 06 May 94 20:49:04 EDT
RECIPE FOR CHICKPEA STEW
The following recipe for chickpea stew was adapted from one published in
Eating Well (Sept./Oct., 1993), which was in turn adapted from The Healthy
Cuisine of India: Recipes from the Bengal Region by Bharti Kirchner (Lowell
The EW editors say (p. 96) that "The secret to the rich flavor is the slow
browning of the onions. Do not omit the garnishes as they not only make the
dish pretty but balance its texture as well."
2-1/2 cups finely chopped onions
1 bay leaf
1 Tbsp. minced fresh ginger
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 tsp. turmeric
2 tsp. ground cumin
2 tsp. ground coriander
1/2 cup chopped tomatoes
1 16-oz. can chickpeas, drained or 1-1/2 cups cooked
sliced onions, tomatoes, and fresh cilantro for garnish
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add onions and bay leaf; saute for 8 minutes. Reduce heat to medium-low and
cook for 5 minutes longer.
Add ginger and garlic and cook until onions are well browned but not burnt,
2-3 minutes. (If the mixture becomes too dry, add 1-2 tsp. water.)
Stir in jalapeno peppers, turmeric, cumin, and coriander. Add tomatoes and
1/2 cup water. Reduce heat to low, cover and simmer, stirring occasionally,
until the tomatoes have softened and a thick sauce has formed, about 10
Add chickpeas, cover and cook for 5 minutes. Remove from heat and let stand
for a few minutes to further develop the flavors. Discard the bay leaf.
Taste, and adjust seasonings. Serve over rice, garnished with onions,
tomatoes, and cilantro.