California Vegetable and Chickpea Chili

Ingredients

• 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

Instructions

1. 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.
2. Add the squash and cook, stirring, 3 minutes longer to soften.
3. Add the remaining ingredients and stir well.
4. 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.