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 photo by Hyuna BubblePop
photo by Hyuna BubblePop
photo by Lisa_Miller2005 photo by Lisa_Miller2005
photo by F-16 momma photo by F-16 momma
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:




  • 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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  1. 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.
  2. 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.
  3. 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!
  4. 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!
  5. 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!


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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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