32 Reviews of Chickpea & Peanut Stew

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!

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!

From: opalescent ocelot

On May 15, 2007

This turned out great! I wasn't sure what type of chili pepper to use, so I went with 1 Jalapeno the first time I made it. It was good, but not spicy at all. I went with two the second time and that seemed to be just right.

From: EdsGirlAngie

On Mar 31, 2004

EXCELLENT! I love the cumin-coriander-turmeric combination, and the amount of peanut butter is just enough (I did the 6 tbsp.). I followed the recipe exactly except for the zucchini and bell peppers (I don't care for cooked peppers); I used half an onion just because mine are large and strong; and I used half a jalapeno but wished I had used more (thinking about giving it a blast of cayenne next time, too). I made a garnish of chopped avocado (it was getting REALLY ripe), fake bacon bits and more chopped fresh tomato. WOW, was that good! Halfway through my bowl I thought "I'm having another serving", but the soup is so hearty and filling that I couldn't. Oh well, more for tonight's supper! Thanks so much yogi ... now I gotta make all of your other recipes that I printed out ... can't wait! Bring it on! :o)

From: D Button

On Mar 28, 2004

A great tasting dish that is very easy to prepare. It's even more tasty he next day as leftovers. Also good served over rice.

From: MrsMM

On Jun 15, 2007

First thing DH said was, "This is so good!" And it was, very good. I took the advice of another reviewer and I upped the spices, meaning, a little extra of each listed. It was nice to have a lowfat, lowcarb savory dish that uses peanut butter that didn't require cinnamon, as so many do. I am sure we'll make this again. I would like to note though, that it took me a total of 30 mins to make. I expected it to take longer, as stated, but it was so fast. Also, I did use the entire 2 cups of broth.

From: Kumquat the Cat's friend

On Jan 1, 2007

Nice combination of spicy and sweet. I used chopped tomatoes with cayenne pepper, omitted the chili pepper and zucchini and increased the bell pepper to 1/2 red and 1 orange since it was what I had in the fridge. I used 2-3 tablespoons crunchy peanut butter to lower the fat calories a bit. I simmered for exactly 10 minutes and only used 1 1/2 cup vegetable broth. We both really enjoyed this and I would make this again. Thanks!

From: windhorse23

On Jul 28, 2005

I would have given this 4 1/2 stars if that were an option. I found the instructions and ingredient list a bit vague (e.g. how large a can of garbanzos?) I like the recipe because it was easy, quick and tasty. I used 1 1/2 jalepeno peppers, and added a pinch of asafoetida. I will be making this again soon. Very good.

From: miss maya

On Dec 13, 2008

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!

From: stormylee

On May 12, 2008

A fantastic and hearty veggie stew!! I used only 1 cup of broth, 1 red cayenne pepper (didn't turn out very hot at all, might throw in another one the next time!), 5 tbsp of peanut butter, and doubled the dry spices. Served over basmati rice. Will definitely make again! Thank you for the recipe Yogi!