Recipe: Tasty Vegan chickpea tomato and peanut stew

Vegan chickpea tomato and 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. This hearty plant-based stew comes together in one pot for a streamlined, satisfying weeknight dinner.

Use this subreddit to post your weekly meal prep, provide recipes, and discuss all things related to I LOVE west african peanut stew. 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. 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. You need 1/2 cup of diced bell pepper (red or green for less spicy flavor).
3. It's 1/2 cup of diced onion (red or white).
4. It's 3 tbsp of garlic (diced from fresh cloves or minced).
5. Prepare 1 (15 ounce) of cans chickpeas, rinsed and drained.
6. You need of Set aside.
7. It's 2 tbsp of oil (avocado, olive or coconut).
8. You need 1 of “large” pinch of fine sea salt (~1/2 tsp).
9. Prepare 1 cup of unsweetened light coconut milk.
10. Prepare 1/2 cup of peanut butter.
11. Prepare 14 Oz of (or one can) diced tomatoes.
12. It's 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).

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.. Vegan Lebanese Chickpea Stew Holy Cow!

Vegan chickpea tomato and peanut stew instructions

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..

Watch How to Make it Here. This tomato chickpea stew is an easy one-pot recipe that's great for when you find you're running low on fresh produce. The recipe uses plenty of ingredients you might have sitting in the pantry, and the meal. This vegan chickpea stew is inspired by a Tunisian breakfast dish called lablabi. It doesn't always feature tomatoes, so feel free to skip them if you are not a fan (add a good squeeze of lemon for acidity instead), but as I do love tomato-based stews and the colour is way more attractive too, I opted to.

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