How to Make Perfect Vegan chickpea tomato and peanut stew

Vegan chickpea tomato and peanut stew. Stir in some tomato paste, which will give it a nice hit of umami and make the tomato flavor bolder. Add some chili garlic sauce or cayenne pepper for spice, then stir in a cup of natural, salted peanut butter. You could also use almond butter, too.

Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Heat a large saucepan over medium heat. Once hot, add oil, onion, red pepper, garlic, and salt. You can have Vegan chickpea tomato and peanut stew using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan chickpea tomato and peanut stew

1. You need of Prepare.
2. You need 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. Prepare 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. It's 2 tbsp of oil (avocado, olive or coconut).
8. It's 1 of “large” pinch of fine sea salt (~1/2 tsp).
9. It's 1 cup of unsweetened light coconut milk.
10. You need 1/2 cup of peanut butter.
11. Prepare 14 Oz of (or one can) diced tomatoes.
12. You need 1/4 cup of or 2 Oz of tomato paste.
13. You need 1-2 tsp of chili garlic sauce.
14. You need of 1 cup water (to thicken the stew).

Add the tomatoes (with their juices), tomato paste, chili sauce, peanut butter, coconut milk, spinach and (rinsed, drained) chickpeas. A thick, creamy dairy-free soup inspired by African Peanut Stew. Add tomato paste, smashing it with the back of a spoon, until combined with the onions and spices. Add fire roasted tomatoes and stir until everything is evenly mixed.

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..

Then stir in peanut butter and vegetable stock, followed by the the squash, chickpeas, and peanuts. Bring the stew to a boil then reduce the heat to a simmer at medium low. I also enjoy peanut butter cups (i.e. reese's- vegan ones). I worried that this would be too much peanut butter. Well the peanut flavor is definitely still there, but the addition of the spices makes this the perfect savory meal!