Chickpea, Tomato, and Potato Stew

Simple, scrumptious stew for a chilly day.

• Ready In: 35 mins
• Serves: 10
• Yields: 13 cups

Ingredients

• 1  tablespoon coconut oil
• 1  large onion, diced
• 8  fresh garlic cloves, minced
• 43 1⁄2 ounces  canned diced tomatoes, with juice (15 oz. cans x 3)
• 1 -1 1⁄4 cup water (see instructions)
• 1  cube vegan bouillon
• 30  ounces potatoes, cubed
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  tablespoon sea salt (to taste)
• 1  teaspoon ground black pepper (to taste)
• 30  ounces canned chick-peas, drained
• 1⁄4 cup raw cashews (or tahini)

Directions

1. In a large stock pot, cook onion and garlic in oil until it starts to brown.
2. Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
3. Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
4. Add the chickpeas to the pot and stir.
5. Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
6. NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.