Peanut Chickpea Stew Vegan Recipe
This Peanut and Chickpeas stew is so moreish, with a delicate balance of peanut and creamy coconut flavors. The perfect vegan friendly family friendly meal.
INGREDIENTS
1 tbsp organic coconut oil
Medium onion, finely chopped
1 chilli, finely chopped
4 garlic cloves, minced
1 large red pepper, sliced
2-inch knob of fresh ginger, peeled and finely chopped
1 tsp ground cumin
1 tsp ground coriander
Peel 2 sweet potatoes (about 800g), and cut into cubes
2 cans chickpeas drained
2 heaped tbsp unsweetened peanut butter
1 can organic coconut milk
2 tsp coconut sugar
½ cup of water
1 cup vegetable stock
2 handfuls of fresh spinach
Juice half a lime (optional)
Salt and pepper to taste
METHOD
1. Prepare all the vegetables.
2. In a large pot over medium heat, warm the coconut oil. Add the onion, sprinkle with salt and cook for 3 minutes. Add the garlic, chilli, ginger, red pepper and fry for another 3 minutes.
3. Then add cumin and ground coriander, and stir together. Cook for about 2 minutes.
4. Add the sundried tomatoes, peanut butter, water, veg stock and coconut milk. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 10 minutes before blending to a smooth sauce.
5. Bring a pan of salted water to a boil and add the sweet potato, parboiling for 4 mins. (Be careful not to overcook or this will turn into a mashed potato curry!)
6. Add the parboiled sweet potato and chickpeas to the peanut sauce and stir. Simmer for 10 mins. Check the potato is cooked through.
7. If using spinach, add to the pot, stir, then cover. Continue to cook for another 2 minutes.
8. Add coriander and lime juice if using and then season to taste. Serve with rice or quinoa.
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