late summer chickpea stew

A perfect stew for the transition to fall, highlighting the last of summer’s fresh zucchini. The variety of spices all play nice together, and we love the cayenne pepper for an undertone of heat. This stew eats like a meal on its own but if desired, serve it over Israeli couscous, quinoa, or rice.

  • 2 tablespoons coconut oil

  • 1 medium onion, diced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 large zucchini, diced

  • 2 cloves garlic, minced

  • 1 1-inch piece fresh ginger, peeled and minced

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • Pinch ground cinnamon, or to taste

  • Pinch cayenne pepper, or to taste

  • 1 tablespoon tomato paste

  • 2 cups low-sodium (or homemade) vegetable stock

  • 1 15-ounce can diced tomatoes

  • 1 15-ounce can chickpeas, drained and rinsed

  1. In a large sauté pan, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add zucchini, garlic, ginger, turmeric, cumin, cinnamon, cayenne, and tomato paste and cook for another 1-2 minutes. Add a bit of stock to deglaze pan, scraping up browned bits from bottom. Add remaining stock along with diced tomatoes and stir. Bring to a boil. Reduce heat to medium-low and cook for 45 minutes.

  2. Add chickpeas and cook for another 15 minutes, until stew has thickened and vegetables are tender. Taste and adjust as desired. Ladle into bowls and serve warm.

Serves 4-6.

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