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Nutrition Facts
Serving Size 1 (256g) Recipe makes 4 servings The following items or measurements are not included below: 1 can chickpeas vegetable broth
Calories 176
Calories from Fat 96		(54%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 107mg		4%
Potassium 698mg		19%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 4.4g	17%
	Sugars 8.3g
Protein 7.7g		15%
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Chickpea & Peanut Stew

Recipe #83748 | 50 min | 30 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: yogi
Feb 12, 2004

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.

SERVES 4 -6 (change servings and units)

Ingredients

1 can chickpeas, drained and rinsed
1 onion, chopped
4 cloves garlic, minced
1-2 chili peppers, minced (use hot or mild depending on your tastes)
2 cups vegetable broth, from bouillon cube is fine,about
5-6 tablespoons peanut butter, to taste
1 (16 ounce) can tomatoes, i like crushed but chopped is good too
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 zucchini, chopped
1 bell pepper, chopped
salt & pepper

Directions

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.

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Featured Reviews for This Recipe

From: nocheeseplease

On Oct 27, 2009

SOOOO Delicious!!! I was totally blown away by this one. I so love it, and can't wait to impress my bf with this one! Only modifications were that I used minced jalapenos rather than chiles and I omitted the zucchini. Total keeper!

1 person found this review helpful

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From: scimietta99

On Aug 24, 2009

Thoroughly enjoyed this. I had some squash in which I cubed and added with the courgette and red pepper. It really bulked it out and we ended up with 4 very generous servings - all still got eaten tho. I didn't use more than 1 cup of the stock (maybe my tinned tomatoes were a bit watery) and it was just right. I also tried to make it lower fat and reduced the amount of peanut butter down slightly. It was really very good and I think next time I try it I will use some cocoa nut milk instead of stock. Thank you

1 person found this review helpful

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From: HollyJane

On Apr 5, 2004

This is a very tasty vegetarian stew. My husband and I loved it! I spiced it up by adding a good dose of chili flakes during the cooking. I also took your advice and threw in some extra garlic just before serving. I served it with a big spoonful of rice along the side of the bowl. Great recipe that we'll be making again and again. Thanks!

6 people found this review helpful

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From: BurgundyS

On Jan 9, 2005

This was AMAZING. It's been pouring rain here in Los Angeles for days, so I wanted a good hot dinner. I'd tried a local vegan restaraunt that I loved in the last week, so I was in a vegan sort of mood. This really hit the spot. I did 5 tablespoons of pb and only one chili (I don't like it too spicy). Next time I will try the extra garlic at the end! Thanks!

5 people found this review helpful

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