Recipe: Perfect Vegan chickpea tomato and peanut stew

Vegan chickpea tomato and peanut stew. A thick, creamy dairy-free soup inspired by African Peanut Stew. A thick, creamy dairy-free soup inspired by African Peanut Stew. Vegetarian West African-Inspired Peanut Stew with chickpeas, sweet potato, and fire-roasted tomatoes.

Use this subreddit to post your weekly meal prep, provide recipes, and discuss all things related to I LOVE west african peanut stew. This chickpea stew is simplicity at best. In this recipe, fresh-cooked chickpeas are sit in a savory fire-roasted tomato broth. You can have Vegan chickpea tomato and peanut stew using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan chickpea tomato and peanut stew

1. It's of Prepare.
2. It's 1/2 cup of diced bell pepper (red or green for less spicy flavor).
3. Prepare 1/2 cup of diced onion (red or white).
4. It's 3 tbsp of garlic (diced from fresh cloves or minced).
5. It's 1 (15 ounce) of cans chickpeas, rinsed and drained.
6. Prepare of Set aside.
7. Prepare 2 tbsp of oil (avocado, olive or coconut).
8. Prepare 1 of “large” pinch of fine sea salt (~1/2 tsp).
9. It's 1 cup of unsweetened light coconut milk.
10. Prepare 1/2 cup of peanut butter.
11. You need 14 Oz of (or one can) diced tomatoes.
12. Prepare 1/4 cup of or 2 Oz of tomato paste.
13. Prepare 1-2 tsp of chili garlic sauce.
14. Prepare of 1 cup water (to thicken the stew).

There are few spices at work here, simply because the tomatoes alone provide a rich flavor. This stew should be served with a side of crusty sourdough bread, so you don't miss a drop! A bowl of piping hot African-Inspired Chickpea Peanut Stew is a perfectly satisfying meal for a cool autumn day. Made with chickpeas, sweet potatoes, collard greens, diced tomatoes, and warming spices, Peanut Stew the perfect antidote for cold winter days.

Vegan chickpea tomato and peanut stew step by step

1. Dice up the onion, garlic and bell pepper.
2. Add your oil to a warmed saucepan, spread around if preferred for even coating (I used avocado).
3. Once the oil is toasty, add your choice pepper, onion, garlic and sea salt and stir until brownish or about 3-5 minutes.
4. Add the tomatoes (with their tomatoey juices), the tomato paste, the chili garlic sauce, the peanut (or almond) butter, coconut milk, and the rinsed and drained chickpeas. Stir it up to combine..
5. You can now add water to desired thickness — about 1-2 cups..
6. Bring to a simmer, then lower the heat and cover it. Continue cooking the stew until slightly thickened and fragrant — your kitchen will smell AMAZING. This is about 15-20 minutes. Keep an eye on it and turn the heat down if it’s boiling — you’re looking for a low simmer not a mess 😅.
7. Have some rice at the ready! Combine, add spoon and enjoy, friends..

This One-Pot Chickpea Peanut Stew Is Exactly What I Want to Eat Right Now. Stir in some tomato paste, which will give it a nice hit of umami and make the tomato flavor bolder. This Moroccan chickpea tomato stew is thankfully very easy to make. Even so, there are a few tips to keep in mind Usually I add cashew cream to recipes when I need creamy texture, but lately I've been expanding on this. Nowadays I might use a vegan unsweetened yogurt or creamer instead.

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