Step-by-Step Guide to Make Perfect Vegan chickpea tomato and peanut stew

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Award-winning Vegan chickpea tomato and peanut stew. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vegan chickpea tomato and peanut stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan chickpea tomato and peanut stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan chickpea tomato and peanut stew is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan chickpea tomato and peanut stew estimated approx 45 min.

To begin with this recipe, we have to prepare a few ingredients. You can have Vegan chickpea tomato and peanut stew using 14 ingredients and 7 steps. Here is how you can achieve that.

West African-inspired, shared from https://minimalistbaker.com/1-pot-chickpea-tomato-peanut-stew-west-african-inspired/

Ingredients and spices that need to be Get to make Vegan chickpea tomato and peanut stew:

1. Prepare
2. 1/2 cup diced bell pepper (red or green for less spicy flavor)
3. 1/2 cup diced onion (red or white)
4. 3 tbsp garlic (diced from fresh cloves or minced)
5. 1 (15 ounce) cans chickpeas, rinsed and drained
6. Set aside
7. 2 tbsp oil (avocado, olive or coconut)
8. 1 “large” pinch of fine sea salt (~1/2 tsp)
9. 1 cup unsweetened light coconut milk
10. 1/2 cup peanut butter
11. 14 Oz (or one can) diced tomatoes
12. 1/4 cup or 2 Oz of tomato paste
13. 1-2 tsp chili garlic sauce
14. 1 cup water (to thicken the stew)

Instructions to make to make Vegan chickpea tomato and peanut stew

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.

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So that's going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Vegan chickpea tomato and peanut stew. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!