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CALIFORNIA VEGETABLE & CHICKPEA CHILI




Source of Recipe


James Villas


List of Ingredients




1/2 cup vegetable oil
2 medium-size onions, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, minced
2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped
Two 32-ounce cans chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh coriander (cilantro) leaves
2 tablespoons chili powder
1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled
1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
4 large, ripe tomatoes, chopped and juices retained
1 1/2 cups tomato juice

Recipe



In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.



Makes 4 to 6 servings.