Zucchini and Chickpea Curry (Sort of African, Sort of Indian)

Veggies and cilantro leaves getting ready to be cooked up ... and the curry cooking. Mmm

The final product (served with some vegan pierogies)! Chewie approves. ;o)

This was seriously delicious!

Zucchini and Chickpea Curry

2 zucchinis, sliced into 1/4 inch thick rounds
1 large can chickpeas
1 onion, diced
1 jalapeno
1 inch piece ginger root, peeled
2 cloves garlic, peeled
3 fresh tomatoes, roughly chopped
8oz can tomato sauce
1 bunch cilantro leaves
1-2 tablespoons peanut oil
1 tablespoon of vegan butter
1-2 teaspoons cumin powder
1-2 tablespoons Madras-style medium hot curry powder
2 teaspoons hot Hungarian paprika
sea salt and black pepper to taste

In a large skillet, heat the oil and butter and sauté the onion for a bit until translucent. Meanwhile, process the garlic, ginger, and jalapeno in a small food processor until minced. Add garlic, ginger, jalapeno mixture to the skillet and stir to combine with the onion. Stir in the fresh chopped tomatoes and zucchini. Stir in the spices and the tomato sauce. If you need to add a little water so that the zucchini is mostly covered by liquid, do so. Add chickpeas and some cilantro leaves on top. Put on lid to skillet and simmer over low-medium heat until zucchini is tender and flavors have combined. Serve with couscous, rice, or, well, pierogies tasted great with this!

Serves 4 hungry souls.

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