Chickpea & Peanut Stew

Total Time
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. cook onion till almost soft in broth or a little oil.
  2. add garlic and other veggies and cook for a couple minutes.
  3. Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
  4. Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
  5. Great with added cayenne for extra spice.
Most Helpful

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.

Anoushka May 13, 2013

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.

Chele519 November 19, 2012

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!

pwdcrazy April 30, 2013