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
- 4 roma tomatoes, chopped
- 1 white onion
- 1 2-inch piece of ginger, peeled
- 1 jalapeno pepper, seeded
- 1 teaspoon curry powder
- 3 tablespoons vegetable oil
- 2 15-oz cans of chickpeas
- 2 cups frozen or fresh okra, chopped
- plain yogurt and naan bread, for serving
- Pulse 3 chopped tomatoes, the onion, ginger, jalapeno, curry powder, and 1 teaspoon salt in food processor until smooth.
- 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.
- 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.
- Stir in the okra. Cook, stirring gently, until okra is crisp-tender, 2-3 minutes.
- 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.