- 1 cup chickpeas - soaked overnight or for 5-6 hours ( you could use canned as well )
- 1 onion - finely chopped
- 3 tomatoes - chopped
- 1 green bell pepper - finely diced
- 1 zucchini - finely diced
- 1 carrot - finrly diced
- 1 tsp grated ginger
- 1/2 tsp turmeric
- 2 tbsp Harissa Paste
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt as per taste
- Pressure cook chickpeas until cooked
- Heat oil in a heavy bottomed pan, add ginger, turmeric, & saute for 20 secs
- Add onions & saute till they turn transparent. Add chopped tomatoes & saute for another couple of minutes
- Add diced carrots & cook for a couple of minutes adding 1/2 cup water
- Add bell pepper & zucchini & add another cup of water, cover with a lid & cook on medium flame until the vegetables are cooked but are crunchy as well
- Add cooked chickpeas & stir in 2 tbsp Harissa paste & cook on low flame for 5 minutes. Add salt as per taste.
- Sprinkle dried thyme & serve HOT with any bread of your choice
Can be enjoyed as a soup or can be served with steamed HOT rice.
For Harissa Paste:
You Will Need:
- 3 red chillies
- 2 cloved of garlic - minced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp olive oil
- Soak 3 red chillies for about 2 hours in water
- Blend together, soaked red chillies, cumin seeds, coriander seeds, 2 cloves of garlic & salt with 1 tbsp oilve oil in a food processor into a smooth paste.
NOTE: You can make large quantities of this paste & freeze it in an air-tight container.
We had ours with some garlic bread & immensly enjoyed it. I was taken by surprise, watching my 'picky-eater' husband relish this. And, he didn't seem to mind taking more than 2 helpings :) So, this has got to be really really tasty. So, I am gonna make this again.
What I really liked about this stew is that these spices so common in our Indian kitchen are put together so beautifully that it perfectly fits into the comfort food category. This one is sure to lift your spirits on a dull day.
Enjoy your bowl today !!!