- 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
- 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.