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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
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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