Chickpea Stew
This chickpea and vegetable stew is a curry-style one-pot meal that turns into a full dinner once it is spooned over rice. The surprise is the crunchy peanut butter, which melts into the tomato and broth to give the sauce body and a nutty richness without any cream. Zucchini does the thickening if you cook it long enough. Add more chile or extra spice to push it hotter.
Instructions
If you are starting with dry chickpeas, wash them and soak them for 12 hours. Then simmer them for 40 to 50 minutes until soft, or pressure cook them for 8 to 10 minutes. If you use a pressure cooker, let the pressure drop on its own, because releasing it by hand makes the chickpeas split open.
Simmer the chopped onions in the vegetable broth until they are soft.
Add the zucchini, tomatoes, bell pepper, chile pepper and garlic. Cook for 10 to 15 minutes, until the peppers and zucchini are soft.
Put the rice on to boil now, so it is ready when the stew is.
Stir in the chickpeas, peanut butter, coriander, turmeric, cumin, salt, black pepper and soy sauce. Keep simmering for 5 to 10 minutes more, until the peanut butter has melted into the sauce.
Sprinkle with chopped cilantro if you like and serve right away over the rice. For a thicker sauce, cook it longer and let the zucchini break down.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
