Vegetable stew with chickpea, plantain and coconut milk

Vegetable stew with chickpea, plantain and coconut milk

Stews are very similar to soups. Sometimes it is difficult to draw a distinction between the, Stews contain less liquid, thicker, cooked in low heat for a long time to make the ingredients tender. Stew can be a main meal with a side dish. Soup will generally be a starter or a side dish. Today I am going to make a vegetable stew.

                                      Recipe summary
                                                 For
   Vegetable stew with chickpea, plantain and coconut milk

Preparation time: 45 minutes
Cooking time: 1  hour

Serves: 6

Preparation
1. Cut 100 grams long beans into one to 1½ long pieces.
2. Peel and cut 100 grams turnip into bite size cubes
3. Wash and leave 100 grams baby carrots whole.

Vegetable stew with chickpea,
 plantain and coconut milk

4. Peel 100 grams  plantain. Cut the plantain into cubes of the same size as turnip.
5. Chop 100 grams kai-lan roughly
6. Cut 50 grams baby into bite size pieces.
7. Wash, peel and cut 100 grams potato into bite size pieces,
8. Soak 150 grams  chickpeas for 8  hours or overnight. Boil the chickpeas in low heat covered for 2 hours or until they are soft. If you use high heat, it will froth and boil over.You can cook the previous day and keep it in the fridge or use canned chickpea. 
Take one-third of the boiled chickpeas and grind with water in a liquidizer into a fine paste or liquid. This is going to be our thickener. 
9. Wash and cut 50 grams celery into bite size pieces.
10. Cut 100 grams yellow zucchini and 100 grams green zucchini into bite size pieces.
11. Use 200 grams shallots whole.
12. Cut 1 tomato into thin wedges.
13. Slice 20 grams garlic into half.

 

14. Grate 5 grams ginger.
15. Slice 2 red chilies into small pieces.

Method
16. In a large saucepan or a wok heat 1 tbsp olive oil. Add garlic and ginger and fry for 2 minutes.


17. Add shallots, celery and red chili and fry  for another 5 minutes.

18. Add carrot and long beans, stir well and cook covered for 5 minutes in slow fire.

19. Add turnip and young corn, potato and plantain  and cook covered for 5 minutes.

20. Add chickpea (whole) and cook covered for 5 minutes.

21. Add green and yellow zucchini and cook covered for 5 minutes.

22. Add 1 tsp salt, and 1 cup vegetable stock and cook for 15 minutes.

23. Add the liquidized  chickpea and tomato  and cook for 3 minutes

24. Add 1 cup milk and kai-lan and cook for 3 minutes..

25. I cooked most of the vegetables without adding water. Juice from the vegetables was sufficient to cook the subsequent addition. Vegetables were added according to the time they take to cook I added the stock after all the vegetables were added. In the final stage I added  the liquidized chickpea as thickener and finally the coconut milk.

26.Taste the stew for seasoning and add ½ tsp pepper and make sure that all the vegetables are cooked well.


 Vegetable stew with chickpea, plantain and coconut milk  is ready.
                                  

                              

              Recipe follows in detail with pictures.

Preparation time: 45 minutes
Cooking time: 1  hour
Serves: 6

Ingredients
Main
100 grams long beans
100 grams turnip
100 gr potato
100 grams baby carrots
100 grams cooking plantain
100 grams kai-lan
50 grams baby corn
150 grams chickpea boiled
50 grams celery
100 grams zucchini green
100 grams zucchini yellow

Main ingredients for Vegetable stew with chickpea, plantain and coconut milk 

Others
200 grams shallots
1 tomato
20 grams garlic
5 gr ginger.
2 red chilies

1 cup coconut milk

1 cup vegetable stock

1 teaspoon salt
1 Tablespoon olive oil
Spice
½ teaspoon black pepper powder

Ingredients for  Vegetable stew with chickpea, plantain and coconut milk 

Preparation

Cut long beans into one to 1½ long pieces.

Peel and cut turnip into bite size cubes
Wash and leave the carrots whole.

Peel the plantain as shown in this article.
Cut the plantain into cubes of the same size as turnip.

Chop kai-lan roughly

Cut young corn into bite size pieces.

Soak the chickpeas for 8  hours or overnight.
Boil the chickpeas in low heat covered for 2 hours or until they are soft.
If you use high heat, it will froth and boil over.You can cook the previous day and store it in the fridge or use canned chickpea.

Take one-third of the boiled chickpeas and grind with water in a liquidizer into a fine paste or liquid.
This is going to be our thickener.

Shallots,garlic and red chili

Wash and cut celery into bite size pieces.
Cut zucchini into bite size pieces.

Use the shallots whole.

Cut tomato into thin wedges.

Slice the garlic into half.

Slice the chili into small pieces.




Method

In a large saucepan or a wok heat the oil. Add garlic and ginger and fry for 2 minutes.
Add shallots, celery and red chili and fry  for another 5 minutes.

Frying shallots, celery, garlic, ginger and red chili 

Add carrot and long beans, stir well and cook covered for 5 minutes in slow fire

Adding  baby carrot and long beans

Add turnip and young corn and cook covered for 5 minutes.

Turnip, baby corn potato and plantain are added

Add chickpea and cook covered for 5 minutes.

Chickpea is added

Add green and yellow zucchini and cook covered for 5 minutes.

Adding zucchini

     

Add salt, and vegetable stock and cook for 15 minutes.

Add the liquidized  chickpea and tomato and cook for 3 minutes

Stew with added Liquidized  chickpea and  tomato

Add coconut milk and kai-lan and cook for 3 minutes..

Adding coconut milk and kai-lan 

I cooked most of the vegetables without adding water. Juice from the vegetables was sufficient to cook the subsequent addition. Vegetables were added according to the time they take to cook I added the stock after all the vegetables were added. In the final stage I added  the liquidized chickpea as thickener and finally the coconut milk.

Final stage

Taste the stew for seasoning and add pepper and make sure that all the vegetables are cooked well.
The stew is ready.

Vegetable stew and baguette