The first time I had this dish, it was on a scout camping trip. The first night, I made Swiss Hibachi, and the second night, a friend and fellow scout leader took the reins. He had a Dutch Oven (with coals) chickpea stew on the docket. Since not everyone in the adult patrol likes spicy food, he put two whole jalapeños in and before the stew was done, he pulled them out and gave me one and took the other for his plate.
In our version, we diced and added the jalapeños to permeate the spice throughout since everyone dining liked heat. We also used dried cilantro since we didn’t have fresh (fresh is better). We served our stew over couscous (with roasted garlic stock as the liquid) and with an incredible salad that our friends who we made this for brought over.
Time: 90 Minutes
- Chickpeas (We used 3 cans, and we had plenty of leftovers)
- Tomatoes (We used 4 on the vine)
- Red Bell Pepper
- Garam Masala
- Cumin Seeds
- Coriander Seeds
- Optional: Cilantro
- Begin by prepping all of your vegetables (minus tomatoes, which can be done later):
- Dice your onion
- Peel and slice your garlic
- Peel and dice your ginger
- Dice your bell and jalapeño peppers
- Slice your mushrooms
- Melt some butter in your Dutch Oven, and as your butter heats, add some cumin seeds, coriander seeds, and garam masala. Allow your seasonings to cook for a bit and unleash their aromas.
- Add in all of the ingredients you prepped in the first step, stir to combine, and cover with your Dutch oven lid. Remove the lid to stir occasionally, but you’ll let this cook for about 10-15 minutes overall.
- As your veggies cook, preheat your oven to 350 degrees F, and prep the second set of ingredients:
- Dice your tomatoes
- Drain and rinse your chickpeas
- Slice your kale into thin strips
- Chop your cilantro (if using)
- When your onions have turned opaque, your peppers have softened, and your mushrooms browned, add in your chickpeas, tomatoes, kale, and cilantro (if using). Stir to combine, and cover to sweat your tomatoes. Allow to sit for another 10 or so minutes while your tomatoes cook and “melt” into your stew. Taste occasionally, and add more seasonings (and/or salt) as you see fit.
- When your tomatoes have mostly liquified, transfer your Dutch oven (with lid on) to the oven, and allow to finish there for 30-45 minutes.
- Remove, scoop, devour, and enjoy! A little fresh cilantro as a garnish goes a long way here too!