Chickpea Peanut Stew Recipes

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

Steps:

• cook onion till almost soft in broth or a little oil.
• add garlic and other veggies and cook for a couple minutes.
• Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
• Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
• Great with added cayenne for extra spice.

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
• Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Steps:

• Rinse chicken in cold water, discard visible fat.
• In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
• Bring to boil; reduce heat. Simmer about 15 minutes.
• In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
• Delicious served over rice.

Steps:

• Heat a large deep frying pan over a medium to high heat.
• Add the oil, onion, garlic, ginger, chilli and salt.
• Cook, stirring, for 5 minutes, or until the onions are soft.
• Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
• Add the tomatoes and cook for another 2 minutes to soften.
• Remove from the heat, stir through lemon juice and taste for seasoning.
• Stir through spinach and set aside while spinach wilts slightly, then serve.

Steps:

• Heat oil in a large pot on medium heat then add oil, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes. Stir then add potatoes, onion, and celery. Stir to combine. Cook for 6 minutes, stirring every couple of minutes.
• Add stock, water and 2 1/2 Tbsp of minced ginger (reserving remaining 1 tsp) Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to medium-low, cover and simmer for 18 minutes, or until potatoes are softened.
• Stir in remaing ginger and peanut butter. Add chickpeas and lime juice and stir well. Recover and simmer for another 5 to 10 minutes.
• Place into serving bowls and garnish with chopped cilantro if desired.
• Serve with crusty grain buns and humus.