Curried Vegetable Stew
1 can (19 ounces) chickpeas, drained, or 2 cups cooked chickpeas, divided
1 1/2 cups vegetable or chicken broth, divided
2 cups 1/2-inch cubes white potatoes or butternut squash
2 cups small cauliflower florets
1 cup sliced fresh mushrooms
1 can (14 1/2 ounces) unsalted stewed tomatoes, crushed
2-3 teaspoons curry paste
1 cup frozen (thawed) green peas
Place 1/2 cup of the chickpeas and 1/2 cup of the broth in a blender, and process until smooth. Set aside.
Place the remaining chickpeas, the remaining broth, and the potatoes or squash, cauliflower, mushrooms, tomatoes with their juice, and curry paste in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 20 minutes, or until the potatoes or squash and the cauliflower are tender.
Add the peas and the chickpea-broth mixture to the pot, and stir to mix. Cover and simmer for 5 to 10 additional minutes, or until the mixture is heated through and the flavors are well blended. Serve hot, ladling the stew over whole wheat couscous, brown rice, or pasta, if desired.