Spicy Summer Stew

This succulent summer classic is a delightful treat and

 a great way to use up some of the zucchini and Tomatoes thriving in your garden

 

Ingredients

• 3 medium Zucchini
• 7 large tomatoes
• 1 lb chickpeas (dry weight)
• 2 handfuls fresh parsley
• 3 tablespoons + 1 cup Olive Oil
• 1 cup flour
• 40 oz. by volume Tomato Sauce (2.5 pints)
• Black Pepper, Curry Powder, Worchestershire, and Sriracha to taste.

Warning: Consuming undercooked beans can cause health issues; if you are using dry beans make sure the beans are boiled separately in water for at least 30 minutes before use.Follow package directions or follow the instructions below.

If you are using canned beans then they are ready for use in this recipe; if you are using dried beans soak them overnight, drain and rinse, and cook them in boiling water for 30 minutes. After thirty minutes turn down the heat and continue cooking the beans until they have reached your desired texture; approximately an additional hour. Strain the beans out of the water when done.

Chop zucchini into one inch cubes. Put a large stew pot or dutch oven on the stove and turn the burner on to medium heat. Add zucchini to pot and season with black pepper. Drizzle with the 3 tablespoons olive oil and stir. Let the Zucchini sweat in the pot, stirring occaisonally; about 30 minutes. In the meantime dice and toss your tomatoes and parsley together.  Season raw tomatoes with black pepper and worchestershire, and leave in a bowl for later. 

 Next make a Roux: Take out a cast iron skillet and put it on medium heat. Add a little olive oil to the pan, then add a little bit of the flour. Add more olive oil and stir the flour-oil mixture in the pan constantly from now on. Continue adding flour and olive oil in small steps, stirring the entire time until you get something that looks like a gravy. Continue stirring 30-45 minutes; the flour will darken and develop a rich nutty flavor. The final coloring should be a dark brown or brick. Caution: The roux is very hot, and it is easy to burn yourself if you accidentally touch it, splash it out of the pan, or spill any of it on yourself.

When the zucchini looks and smells cooked (it will be translucent and smell strongly of squash) add the cooked chickpeas. Add a couple tablespoons of curry powder and stir in the tomato sauce. Give the flavors a little while to develop ~ 5 min and taste - add more curry powder or sauce as necessary. At this point add the Sriracha until very spicy and stir ( when we add the Roux later it will deaden the spice significantly). Add the tomatoes, stir in, and give the flavors a little time to mix. Finally add the roux. The Roux will thicken and congeal the stew, bringing everything together. Taste the final sauce; if it seems to need anything, add a little more of that otherwise serve.


Makes 9 servings.