This build-your-own-adventure stew is perfect for accommodating in-season herbs and veggies. A light seasoning of ginger, coriander, and turmeric provide a backdrop that lets your fresh herbs take center stage while the pureed squash, nuts, and oil compliment your selections with a creamy touch of decadence. Don’t let the base spices limit you to a solely Indian inspired dish. This is phenomenal with any variety of basil, parsley, chives and lemon balm as well as with cilantro. And if the season limits your options, just go ahead and finish with garam masala.
12 oz (1 3/4 cup) Crushed or Diced Tomatoes, fresh or canned
8-10 oz (1 medium to large) Patty Pan Squash or Yellow Squash, patty pan preferred, chopped or grated
.25 Oz (8 grams or about 1/2 tablespoon) Fresh Ginger
1 Teaspoon Coriander
1/2 Teaspoon Turmeric
1/4 - 1/2 Teaspoon Chili Flakes, approximate, to taste
2 oz Cashews or Pine Nuts
3 oz (6 tablespoons) Oil
10 oz Vegetables, such as bell peppers, zucchini, mushrooms, or eggplant, sliced or diced as needed
1/4 Teaspoon Asafetida or Onion Powder
1 Teaspoon Cumin, Fennel, or Ajwain Seeds, optional
6 Grams (1 Teaspoon) Table Salt, approximate, to taste
8 oz (1 cup) Aquafaba, Water or Stock
9 oz (1-15 oz can, 1 1/2 cups) Chickpeas or other beans cooked
1 oz (1/4 cup) Cilantro, Parsley, Basil, Chives or Lemon Balm, chopped
1/2 Teaspoon Garam Masala, optional
Cooked rice or bread of choice to accompany
deviations & tips
A blender, especially a high-speed one, is preferred for a super-creamy sauce.
Fennel Seeds+ Basil + Chickpeas
Cumin Seeds + Cilantro + Black Beans
Ajwain + Cilantro+ Kidney Beans + Garam Masala
Fennel Seeds + Lemon Balm + Large Lima Beans
the method
In a food processor or blender, add tomatoes, nuts, ginger, coriander, and turmeric. Set aside. Heat 2 oz/4 tablespoons oil over medium high heat. Add patty pan or yellow squash. Cook, stirring occasionally, until moisture is released and starts to evaporate. The squash should be soft and translucent but not mushy. The mixture will be watery but when you run a spatula through the mixture, the line should hold for a couple seconds. Add mixture to a blender or food processor. Add water, aquafaba, or stock. Process or blend for a minute or 2 or until completely pureed.
In that same pan, heat the remaining 2 tablespoons of oil over medium. Add spice seeds, chili flakes, and asafetida or onion powder. Fry for about a minute or until toasty and fragrant. Add vegetables of choice and cook until just soft. Add pureed mixture along with chickpeas or beans. Cook until warm. If the mixture is too thick, you can add some water. If it’s too watery, you can cook for a couple minutes to reduce the sauce. Add salt to taste. Blend in garam masala, if using. Blend in fresh herbs.
Serve topped with fresh herbs, fresh tomato, and/or chopped nuts if desired.
Creamy Vegan Chickpea Stew with Basil and Fennel Seeds