Spicy Potato Peanut Stew With Chickpeas Recipes

SPICY POTATO & PEANUT STEW WITH CHICKPEAS

Spicy Potato & Peanut Stew With Chickpeas image

Eating Vegetarian doesn't have to be bland and boring. This is a hearty and flavourful stew inspired by a recipe by Dreena Burton in her book Eat, Drink & Be Vegan. This recipe also fits within the guidelines put out by Dr. Hans Diehl and the CHIP program (Coronary Health Improvement Project) out of Loma Linda University. Serve with hearty grain buns and humus.

Provided by Debi9400

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
6 cups potatoes, peeled and chopped
3 cups onions, diced
1 cup celery, sliced
3 -4 garlic cloves, minced
1 teaspoon sea salt
2 teaspoons cumin seeds
3 -3 1/2 teaspoons coriander
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes (or to taste)
3 cups vegetable stock
2 cups water
2 1/2 tablespoons ginger, minced
1 teaspoon ginger, minced
2 tablespoons natural-style peanut butter
2 cups canned chick-peas, drained & rinsed
4 tablespoons lime juice, freshly squeezed
cilantro, chopped for garnish (optional)

Steps:

Heat oil in a large pot on medium heat then add oil, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes. Stir then add potatoes, onion, and celery. Stir to combine. Cook for 6 minutes, stirring every couple of minutes.
Add stock, water and 2 1/2 Tbsp of minced ginger (reserving remaining 1 tsp) Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to medium-low, cover and simmer for 18 minutes, or until potatoes are softened.
Stir in remaing ginger and peanut butter. Add chickpeas and lime juice and stir well. Recover and simmer for another 5 to 10 minutes.
Place into serving bowls and garnish with chopped cilantro if desired.
Serve with crusty grain buns and humus.

Nutrition Facts : Calories 313.8, Fat 6.4, SaturatedFat 1.1, Sodium 658.5, Carbohydrate 57, Fiber 9.4, Sugar 5.7, Protein 9.9

CHICKPEA & PEANUT STEW

Chickpea & Peanut Stew image

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.

Provided by Yogi8

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 can chickpeas, drained and rinsed
1 onion, chopped
4 cloves garlic, minced
1 -2 chili pepper, 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

Steps:

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.

Nutrition Facts : Calories 176.8, Fat 10.8, SaturatedFat 2.2, Sodium 106.4, Carbohydrate 16.5, Fiber 4.5, Sugar 8.6, Protein 7.8

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