Community Pick
Chickpea & Peanut Stew
"Nice vegan stew made creamy by the peanut butter. I love to make this extra spicy to contrast the sweet of the peanut butter. For even more zing (and to add the health benefits) I like to add a few more minced cloves of garlic a minute or two before it's done. Changed a bit but originally from Kate's(Vegan)Cookery Site."
photo by Hyuna BubblePop
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 -2 chili pepper, minced (use hot or mild depending on your tastes)
- 2 cups vegetable broth, from bouillon cube is fine,about
- 5 -6 tablespoons peanut butter, to taste
- 1 (16 ounce) can tomatoes, i like crushed but chopped is good too
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 zucchini, chopped
- 1 bell pepper, chopped
- salt & pepper
directions
- cook onion till almost soft in broth or a little oil.
- add garlic and other veggies and cook for a couple minutes.
- Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
- Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
- Great with added cayenne for extra spice.
Questions & Replies
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Reviews
-
Quick and easy. Because I used 100% natural PB, I added 1 teaspoon of sugar and 1 tablespoon of soy sauce (low sodium). I also used 2 thinly sliced carrots instead of the zucchini. -
I really liked this recipe, wasn't sure how the peanut butter and chickpeas would work but it came out very good. I used broccoli and carrots for the veggies because I had some in the house, also used extra cumin because I like it but only used chili powder because I don't like it too hot. Hopefully it freezes well, I'll definitely be making this again. -
This was really tasty! I didn't put in the zucchini, but had sautéed snow peas on the side. I made it without carbs, which was plenty filling, but it would have been great with rice or naan! -
Came across this while looking for recipes using turmeric, since I've been reading so much about how healthy it is for you. So glad I did! Yum! This was quite good, which was extra nice since it's so easy to make. I left out the chili peppers (personal preference), and used stock made from bouillon cubes (chicken maybe? Can't read the labels in the country where I live). Didn't have zucchini or peppers on hand so I threw in some broccoli I wanted to use up (steamed it a bit first) and it was so good! The florets absorbed the stew quite tastily and added a nice texture. Per my favorite recipe for Peanut Stew, I also added a tablespoon or so of chopped peanuts. The nutty crunch is grand. The stew thickened beautifully and looked completely gorgeous. I did find that it lacked some flavor and had to add a bit more salt than I would've liked to add, but otherwise I was really happy with this dish. Thanks so much for posting! -
Oooooh my is this ever delicious! I had a jalapeno on hand vs chili's, so added it (w/ seeds) & the heat was perfect. I can't imagine improving on this recipe in any way! It's healthy, inexpensive & sooo delicious! Thanx so much Yogi!
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Tweaks
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Quick and easy. Because I used 100% natural PB, I added 1 teaspoon of sugar and 1 tablespoon of soy sauce (low sodium). I also used 2 thinly sliced carrots instead of the zucchini.
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Its easy to make and surprisingly good! I added 1 cup of chicken broth instead of 2 cups of vegetable broth and the consistency was just right. -
This is very hearty and satisfying...a perfect winter meal! I opted for the extra garlic, and used soy sauce instead of salt. Next time I might garnish it with crushed peanuts and fresh cilantro. I served it over quinoa, which turned out to be a really nice combination. -
VERY good! Chickpeas and peanut butter are two of my favorite foods and I never would've thought that they would go so well together. I had no zucchini so I added about 2 cups of spinach and it worked great. This was so nicely spiced and everyone in my family raved about it. It would be great with no liquid served as a curry over some rice. Or with coconut milk instead of broth, mmm! Thanks for the keeper! -
Very good! I'm a hungry college girl with little cash to spend on ingredients, and i was able to buy 7 of the main ingredients for about $10. And it made a LOT too, which is what i was hoping for. I only had whole cumin seeds to use spice-wise, so i added a liberal amounts of paprika as well throughout cooking the dish. I used a jalapeno pepper, chicken broth since i'm not actually vegetarian, and two fresh tomatoes since the little market i go to only has giant cans of tomatoes. I also used cauliflower instead of zucchini which worked really well! I think i'll add both next time if i can spend more on ingredients. Since i love yams i cut half a large one i had into chunks and boiled them with the skin on in some water until they were tender, and then added them when i put the rest of the veggies in. I minced up a good chunk of fresh ginger and added it along with the spices and garlic when i was sauteing the onions. The peanut butter was super good, i used a smooth natural kind but i think crunchy would be good too. Topped it with some thai chili sauce and more paprika and was thoroughly satisfied!
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RECIPE SUBMITTED BY
Yogi8
United States
