Vegan Chickpea And Peanut Stew Recipe

ingredients

1 can (16 ounce size) chickpeas (garbanzo beans)
1 medium onion
2 cloves garlic
1 mild green chile pepper
2 1/4 cups vegetable stock
2 ounces peanuts or peanut butter
1 can (16 ounce size) tomatoes
1/2 teaspoon cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon turmeric powder
1 medium zucchini
1 sweet green bell pepper
4 ounces mushrooms
salt and black pepper

directions

Chop the onion, garlic and chile. Chop up the tomatoes in their can. Halve the zucchini and slice into half-moons, then cut the mushrooms into chunks of roughly the same size. De-seed the pepper and cut it into 1/2 inch squares.

Drain the chickpeas and rinse well. If using peanuts rather than peanut butter, puree the peanuts in the blender with a little stock.

Brown the onions in vegetable stock, or in a little oil if you prefer, using a fairly large saucepan.

Add the garlic and chile and stir-fry for 30 seconds. Add the peanut butter or peanut puree and all the other ingredients. Use only as much stock as you need to make the required consistency.

Bring to the boil, cover and simmer for about 10 minutes or as long as you want; depends on how crisp you like your vegetables.

Serve with rice or couscous.

nutrition data

496 calories, 15 grams fat, 76 grams carbohydrates, 21 grams protein per serving.

reviews & comments

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