Easiest Way to Prepare Appetizing 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. Finally, stir in coconut milk and rinsed, drained chickpeas. A thick, creamy dairy-free soup inspired by African Peanut Stew.

Add the crushed tomatoes, chickpeas, olives, tahini, soy sauce, and black pepper to the pan, stir, reduce the heat to medium, and partially cover with a lid. In the last minute, add the spinach, and stir to combine until just wilted, then remove from the heat. Instructions Place all ingredients (except garbanzo beans, spinach, whole grain medley, cilantro, peanuts) in a slow cooker. You can cook Vegan chickpea tomato and peanut stew using 14 ingredients and 7 steps. Here is how you achieve it.

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. It's 1 (15 ounce) of cans chickpeas, rinsed and drained.
6. You need of Set aside.
7. You need 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. It's 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. Prepare 1-2 tsp of chili garlic sauce.
14. You need of 1 cup water (to thicken the stew).

Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture. This is my vegan version of a quick and easy, one-pot peanut stew containing commonly used ingredients such as peanut, onion, tomato, garlic, spinach and sweet potato. Heat a large saucepan over medium heat. Once hot, add oil, onion, red pepper, garlic, and salt.

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..

I like my chickpeas to be as soft as possible, so I like to cook my stew on the longer side. Taste your stew and add salt as needed. The main ingredients of rice, beans, and tomato sauce in this vegan chickpea stew make this a budget-friendly bonus meal. Beans can be found in any grocery store and are amazingly inexpensive and satisfying to eat. Heat oil or broth in a skillet over medium heat, add onion and garlic and sautee them until golden.

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