Curried Chickpea And Summer Vegetable Stew

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
401
FAT
68%
CHOL
0%
SOD
25%

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Ingredients for 4 servings

1 cup light coconut milk

Freshly ground black pepper

1/2 tsp. ground turmeric

1 tsp. garam masala

1 small red hot chile, minced

1/4 cup unsweetened shredded coconut, lightly toasted (optional)

2 cups diced yellow onion

1 Tbs. minced garlic

1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)

2 Tbs. minced fresh ginger

2 Tbs. peanut or vegetable oil

1 15-oz. can chickpeas, with liquid

1/4 cup plus 2 Tbs. chopped fresh cilantro

1/2 tsp. ground cumin

1 medium eggplant, cut into 1/2-inch cubes (4 cups)

1/2 tsp. ground coriander

Kosher salt

1-1/2 cups Fresh Tomato Sauce

1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)

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