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Curried courgette, chickpea and potato stew recipe

Curried courgette, chickpea and potato stew recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

A super hearty, thick and delicious vegetable stew. It's packed full of protein and flavour. Perfect for the cold winter months.

32 people made this

IngredientsServes: 8

  • 3 tablespoons olive oil
  • 1 teaspoon ground cayenne pepper
  • 1 medium onion, chopped
  • 2 tablespoons yellow curry powder
  • 800ml vegetable stock
  • 3 large Maris Piper potatoes, chopped
  • 575g courgettes, chopped
  • 1/2 cauliflower, chopped into bite size pieces
  • 2 (400g) tins chickpeas
  • 225g natural yoghurt
  • coriander leaves, for garnish

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Heat the olive oil and cayenne pepper in a large pot over medium heat; saute the onion until tender. Season with curry powder. Pour in the stock and mix in the potatoes. Bring to the boil, reduce heat to low and simmer 20 minutes or until potatoes are very tender.
  2. Mix the courgettes and cauliflower into the pot and continue cooking 30 minutes.
  3. Mash the chickpeas with a fork and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yoghurt and garnish with coriander to serve.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (22)

by KIMAR

To counteract the "mushiness" complained of by a previous reviewer, I simmered the potatoes and cauliflower together for about 20 minutes. Then I added the squash and garbanzo beans and simmered for 10 minutes. This decreased the cooking time by almost half to prevent the veggies from becoming mushy. However, the stew was far too spicy, to the point hubby and I weren't able to eat more than a few bites. (If served over rice like an Indian entree, this amount of spice might be acceptable.) Also, the texture of the squash seemed incompatible with the other ingredients and didn't seem to belong. Recipe sounded delicious but needs some big adjustments.-24 Jan 2005

by Lynae Morningstar

I loved it! Based on other reviews, I cut the spices in half and it was perfect, but I don't like anything too spicy.I had fresh squash and just put it in with the potatoes. I also added some garlic to the onions because I like garlic :-)I also added 2/3 cup quinoa for added protein and nutrition.I'd say this is a new top favorite of mine, especially as I am trying to limit my meat consumption for health reasons.-11 Nov 2008

by Carrie W.

This was a huge hit at a party I had in the fall, and when I asked my boyfriend what he wanted me to make for Valentine's Day dinner, this is what he requested! Don't make the potato pieces too small or they break up - I like to have the texture of the potatoes, so I'll remember to make them a little bigger next time. Also, start with a potato masher on the garbanzo beans - it will speed things up and then you can use a fork on the ones the masher didn't get. The stew is quite spicy but my crowd seems to like it that way - serving over rice would probably help if you don't like this much spice.-28 Feb 2007


Slow Cooker Recipe: Curried Vegetable and Chickpea Stew

This creamy coconut curried stew is a perennial favorite in my house. It’s full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it’s vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.

Since this makes such a large batch, you can freeze what you don’t think you’ll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.

This recipe is also easily replicated in a Dutch oven, if you’d prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.

Tester’s Notes

I fell in love with this recipe instantly. You’re very likely to have the ingredients on hand to make this stew at any given time, and the resulting stew is so hearty and satisfying that you’ll be so glad it makes tons of leftovers for eating all week or for stocking your freezer.

If you are culling your basil plants at the end of the summer season, replace the spinach called for here with 4 cups of loosely packed basil. You will not regret it.


Vegetable stew ingredients

One thing I really love about this zucchini stew is you only need a few basic ingredients to make it:

  • olive oil
  • onion
  • garlic
  • potatoes
  • zucchini
  • carrots
  • red bell pepper
  • canned whole tomatoes
  • salt and pepper
  • fresh parsley

These ingredients are all easy to find and budget-friendly.

And they are all part of a plant-based Mediterranean diet, which is one of the healthiest ways to eat.

You can use whatever type of potatoes you prefer, such as Russet or red. I like to use my favorite gold potatoes.

As you can see in the above photo, there's no need to dice the vegetables small for this chunky Italian zucchini stew.


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Perfect for meal prep

Stewed Zucchini can be made ahead of time and either reheated or eaten cold or room temperature.

I like to make a big batch on the weekends to enjoy during the week for quick lunches or dinners.

And as I mentioned earlier, it's a great way to use up any extra summer squash you have.

By the way, did you know that zucchini are called courgette in many countries?

What do you call these squash?

Either way, I call them delicious!


  • 1 (10 ounce) bag prewashed spinach or other sturdy greens
  • 1 ½ tablespoons canola oil
  • 1 large onion, chopped
  • 1 (2 inch) piece fresh ginger, peeled and minced
  • 1/2-1 small jalapeño pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 3 medium carrots, peeled and thinly sliced
  • ½ medium head cauliflower, broken into bite-size florets (3 cups)
  • 2 (15 ounce) cans low-sodium chickpeas, rinsed
  • 2 (14 ounce) cans no-salt-added diced tomatoes, drained
  • ½ cup fat-free half-and-half
  • ⅓ cup "lite" coconut milk

Place spinach (or other greens) in a microwave-safe dish add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, until just wilted, 1 to 2 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water. Coarsely chop and set aside.

Heat oil in a large nonstick skillet with high sides or a Dutch oven. Add onion and cook, stirring, until translucent, about 8 minutes. Add ginger, jalapeño, garlic, and curry powder cook, stirring, for 30 seconds. Add carrots and 2 Tbsp. water cover and cook, stirring occasionally, until the carrots have softened, about 10 minutes (add more water if the mixture becomes dry). Add cauliflower cover and cook, stirring occasionally, until barely tender-crisp, 5 to 10 minutes more.

Stir in chickpeas, tomatoes, half-and-half, and coconut milk. Bring to just below boiling. Reduce heat to low and simmer uncovered, stirring occasionally, for 15 minutes. Stir in the reserved spinach (or greens) and heat through.

Transfer half of the mixture (about 5 cups) to a 1 1/2-qt. freezer container label and freeze for up to 1 month. Serve the remaining half at once, or refrigerate for up to 3 days.

To make ahead: This double-batch recipe makes one meal for tonight (or to refrigerate for up to 3 days) and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then microwave on High until heated through, 4 to 5 minutes. You can also reheat the stew in a saucepan until bubbling add a little water, if needed, to prevent sticking.


Spanish-Style Potato & Chickpea Stew

Smoked paprika is an essential ingredient in Spanish cuisine: its distinctive flavor and beautiful color bring plenty of vibrant character to numerous dishes. Here, we’re using it in a blend with cumin and turmeric (in a nod to the region's North African influences) to give our hearty chickpea and potato stew warming depth. For a sweet lift, we're also adding in the juice of a pixie mandarin—a late-season citrus variety. Chefs, be sure to stir your garlicky aioli into each bowl of stew for a touch of welcome creaminess.

Title

Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems roughly chop the leaves and thinly slice the stems, keeping them separate. Drain and rinse the chickpeas. Halve the mandarin squeeze the juice into a bowl. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.

Add the white bottoms of the scallions and chard stems to the pan season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.

While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems roughly chop the leaves and thinly slice the stems, keeping them separate. Drain and rinse the chickpeas. Halve the mandarin squeeze the juice into a bowl. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.

Add the white bottoms of the scallions and chard stems to the pan season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.

While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions. Enjoy!


Chickpea Curry

This curry tastes just like Indian curry you get from restaurants. I really mean that.

It has great layers of flavour. Real punchy flavours. And it’s made from scratch – no curry pastes here!

The roots of this particular curry is Trinidad in the Caribbean. But it really tastes just like Indian curries (the tomato based ones, not the creamy ones).

I don’t know if you’ve ever made Indian curries at home before, but I have. And with a few exceptions – like Butter Chicken, Tikka Masala and Biryani– the list of spices almost always includes spices that I need to hunt down at speciality spice stores or Indian grocery stores.

And therein lies the reason why I am obsessed with this. It’s made with spices you can get from your local supermarket. And just as much flavour.

This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. Until I came across Imma’s site, I actually didn’t know that much about Caribbean cuisine. Did you know that Caribbean food is a fusion of many different cuisines, including African, American Indian, European, Indian, Arabic and Chinese? Traditions brought to the region by the population.

And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example. A Caribbean recipe that tastes very Indian!


  • 1 small brown onion, diced
  • 1 tbsp vegetable oil
  • 3 cloves garlic
  • 1/2 tsp dried spices: cinnamon, turmeric, cumin, coriander, cloves – all ground
  • Salt, to taste
  • 1 tsp fresh grated ginger
  • 1 red chilli
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) chickpeas
  • 1 large sweet potato, peeled and diced into
  • 1-inch chunks
  • 1 can (400ml) light coconut milk
  • 15g parsley/corriander
  • Jasmine rice, for serving

In a large, deep pan, heat the vegetable oil and fry onion for 3-4 minutes until it has softened. Meanwhile, mince the garlic and chilli and gather together the spices (which are essential for a good curry).

This recipes comes from One Ingredient Chef at www.oneingredientchef.com

Next, add the garlic, chilli, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavour by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.

Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and the sweet potato.

Tip: Your supermarket is likely to sell both light and full-fat coconut milk at the same price, but the light coconut milk is simply full-fat diluted with water. Save some money and buy one can of full-fat, dilute it with equal parts water, and – voilà! – you have 2 cans of light coconut milk for the price of one!

Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish a taste after 20 minutes I often add a lot more spices at this point especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.

At the last minute before serving, add a handful or two of fresh chopped parsley or coriander to complete this dish.

Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. Again, this keeps amazingly well in the refrigerator for 2-3 days. Yay for leftovers!


Curried Vegetable and Chickpea Stew

I love hearty, veggie-rich meals. The only problem is that I have a picky, meat-eating family who usually isn’t too keen on the idea of a vegan-friendly dinner!

It doesn’t deter me though. If anything, it makes me more determined to find a vegetarian recipe we can all enjoy, like this Curried Vegetable Chickpea Stew, which has big chunks of carrots, potatoes, and cauliflower, along with other nutritious veggies. The blend of spices along with the rich broth and coconut milk make a delicious base for this too. We love it served over rice or along with toasted naan, but it’s also good as is.

I love Indian cuisine, although I must admit it’s a little intimidating. With all of the spices and special techniques for cooking, not to mention the difference in flavors depending on the region you visit, it leaves one wondering just where to begin.

I started with a good, reputable recipe as a base. I used this recipe from Fine Cooking and slightly tweaked it according to my taste. I had once thought that curry recipes required curry powder, but have since learned that curry powder is just a blend of Indian spices, such as cumin, coriander, turmeric, chile powder, etc. Some curry powder is a little too strong for me, so instead of using it in this stew we’re using the individual spices. I prefer this method because you can customize the flavor according to your taste. If you have curry powder on hand and prefer to use that, you can just omit the other spices and use the curry powder instead, to taste.

Warm, veggie-rich, and nutritious, this stew is sure to be a yummy addition to your winter weeknight dinner menu! Enjoy!


Our Best Chickpea Recipes

Don’t get us wrong, we love hummus — but this humble, little legume can do so much more! With these recipes (and a few cans of chickpeas from your pantry) you can make falafel, vegetarian mains, gluten-free pizza, a crispy, salty snack, vegan crab cakes and more!

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Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

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Photo By: Matt Armendariz ©2015

Chickpea Crust Pizza

This gluten-free crust is ideal for a make-ahead meal, since it can be prepared in advance, then baked and topped at the last minute. Cut into smaller pieces, it makes a great snack, too. Vary the toppings as you like &mdash salty, briny olives, capers or anchovies are especially good on this pizza.

Vegan Chickpea Crab Cakes

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Chickpeas with Chard

This simple chickpea dish is an excellent side but hearty enough to serve as a quick-and-easy vegetarian main.

Grilled Eggplant Chickpea Wraps

The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.

Roasted Chickpeas 3 Ways

These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.

Curried Cauliflower and Chickpea Dump Dinner

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Roasted Corn and Chickpea Salad

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette for a simple and delicious side.

Classic Hummus with Fried Chickpeas and Parsley Oil

The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.

Chickpea Stew

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Roasted Okra and Chickpeas

This mixture makes a great snack &mdash just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt on hand, drizzle it on top or serve on the side for dipping.

Cauliflower-Chickpea Flatbread

Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.

Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry

Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.

Papdi Chaat

Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama &mdash maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It's a flavor explosion of tangy, sweet, salty and spicy.

Chicken Salad with Roasted Chickpeas and Carrots

Chickpeas are a perfect salad add-in. They&rsquore full of protein and fiber, which will help you feel fuller, longer.

Waffled Falafel

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives &mdash and a great way to use up those canned chickpeas in your pantry!

Roasted Veggie Grain Bowl

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

Chickpea-Potato Dip

This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.

Vegan Meringues

You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.

Butternut Squash and Chickpea Stew

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Spicy Pumpkin Dip

Clean out your pantry with this quick-and-easy snack. Canned pumpkin puree, canned chickpeas and spices are combined into a creamy dip that you make again and again.

Crispy Buffalo Chickpeas

There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.

Chickpea Salad Sandwiches

This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.