Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, vegan chickpea tomato and peanut stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan chickpea tomato and peanut stew is one of the favorite food menus that will be sought by a lot of people over the internet. If you're the individual that needs the recipe information, then this can be the right website page. We convey the steps to how to cook together with the ingredients needed. Do not forget to also display related videos as additional information.
A thick, creamy dairy-free soup inspired by African Peanut Stew. A thick, creamy dairy-free soup inspired by African Peanut Stew. A meal prep community for vegans, and those exploring a plant-based diet.
To get started with this recipe, we have to first prepare a few ingredients. You could cook 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
- You need of Prepare.
- It's 1/2 cup of diced bell pepper (red or green for less spicy flavor).
- It's 1/2 cup of diced onion (red or white).
- Make ready 3 tbsp of garlic (diced from fresh cloves or minced).
- Make ready 1 (15 ounce) of cans chickpeas, rinsed and drained.
- Prepare of Set aside.
- You need 2 tbsp of oil (avocado, olive or coconut).
- Take 1 of "large" pinch of fine sea salt (~1/2 tsp).
- Take 1 cup of unsweetened light coconut milk.
- Prepare 1/2 cup of peanut butter.
- Take 14 Oz of (or one can) diced tomatoes.
- Get 1/4 cup of or 2 Oz of tomato paste.
- Prepare 1-2 tsp of chili garlic sauce.
- It's of 1 cup water (to thicken the stew).
Instructions to make Vegan chickpea tomato and peanut stew
- Dice up the onion, garlic and bell pepper.
- Add your oil to a warmed saucepan, spread around if preferred for even coating (I used avocado).
- Once the oil is toasty, add your choice pepper, onion, garlic and sea salt and stir until brownish or about 3-5 minutes.
- 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..
- You can now add water to desired thickness — about 1-2 cups..
- 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
. - Have some rice at the ready! Combine, add spoon and enjoy, friends..
So that's going to wrap it up for this special food vegan chickpea tomato and peanut stew recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
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