Indian Chickpea Stew

This recipe is from the July 1999 issue of Vegetarian Times, but it does not appear to be archived on their site.


Red and yellow peppers, and zucchini, softening and awaiting the pureed tomato.

Fresh ginger, cilantro, and oregano. It's so annoying to have to always buy a giant bunch of cilantro when all you usually need for a recipe is one or two tablespoons. I wish they would sell this loose instead of in bunches. Maybe it's too hard to price that way. Guess I need to make some salsa or cilantro pesto this week. More likely it will get thrown out, unfortunately.

Finished product over brown rice, ready for work tomorrow. So to the peppers and zucchini I added a 20oz can of pureed tomatos, a can of chickpeas, the herbs, salt, turmeric, and cumin. That's it! The recipe calls for jalepeno and toasting cumin seeds, but I skipped that.