Recipe by Debi
Eating Vegetarian doesn't have to be bland and boring. This is a hearty and flavourful stew inspired by a recipe by Dreena Burton in her book Eat, Drink & Be Vegan. This recipe also fits within the guidelines put out by Dr. Hans Diehl and the CHIP program (Coronary Health Improvement Project) out of Loma Linda University. Serve with hearty grain buns and humus.
- 1 tablespoon olive oil
- 6 cups potatoes, peeled and chopped
- 3 cups onions, diced
- 1 cup celery, sliced
- 3 -4 garlic cloves, minced
- 1 teaspoon sea salt
- 2 teaspoons cumin seeds
- 3 -3 1⁄2 teaspoons coriander
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes (or to taste)
- 3 cups vegetable stock
- 2 cups water
- 2 1⁄2 tablespoons ginger, minced
- 1 teaspoon ginger, minced
- 2 tablespoons natural-style peanut butter
- 2 cups canned chick-peas, drained & rinsed
- 4 tablespoons lime juice, freshly squeezed
- cilantro, chopped for garnish (optional)
Directions See How It's Made
- Heat oil in a large pot on medium heat then add oil, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes. Stir then add potatoes, onion, and celery. Stir to combine. Cook for 6 minutes, stirring every couple of minutes.
- Add stock, water and 2 1/2 Tbsp of minced ginger (reserving remaining 1 tsp) Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to medium-low, cover and simmer for 18 minutes, or until potatoes are softened.
- Stir in remaing ginger and peanut butter. Add chickpeas and lime juice and stir well. Recover and simmer for another 5 to 10 minutes.
- Place into serving bowls and garnish with chopped cilantro if desired.
- Serve with crusty grain buns and humus.