Chickpea Curry Stew


I found this recipe in the latest recipe of Food Network Magazine and I knew that I needed to make it. The original recipe called for chicken but I knew it would be easy to just leave the chicken out and make it vegetarian.

I ripped this recipe out of the magazine and saved it for a rainy day, literally. It started raining earlier this week so I knew it was time to make this. It is more of a stew than a soup and I decided to serve it over cous cous because I’m a little bit obsessed with cous cous right now and I don’t know why.

This recipe also reheats really well, I took it to work and it was delicious!

Chickpea Curry Stew

Original recipe from Food Network Magazine

Serves: 4


  • 4 roma tomatoes, chopped
  • 1 white onion
  • 1 2-inch piece of ginger, peeled
  • 1 jalapeno pepper, seeded
  • 1 teaspoon curry powder
  • salt
  • 3 tablespoons vegetable oil
  • 2 15-oz cans of chickpeas
  • 2 cups frozen or fresh okra, chopped
  • plain yogurt and naan bread, for serving


  1. Pulse 3 chopped tomatoes, the onion, ginger, jalapeno, curry powder, and 1 teaspoon salt in food processor until smooth.
  2. Heat the vegetable oil in a large pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste like, 10-12 minutes. If mixture is sticking, add some water.
  3. Add 2 1/2 cups water to pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8-10 minutes.
  4. Stir in the okra. Cook, stirring gently, until okra is crisp-tender, 2-3 minutes.
  5. Divide among bowls and top with yogurt and remaining chopped tomato. Serve with naan.

If desired, prepare cous cous using package directions and add to bowl before adding stew.


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