Sunday, May 24, 2009
Chickpea & Peanut Butter Vegetable Stew
I felt like having chickpeas so I started soaking them in water yesterday and as I was cooking them this morning, I hunted for something new to do with them, and I found this.
I modified the recipe a bit and made long grain rice garnished with thinly sliced leeks and toasted coconut flakes.
2 Cups Cooked Chickpeas
1/4 Large Onion (chopped finely)
1 Celery (chopped finely)
4 Garlic (I used the garlic press)
1 Little Fresh Red Chili Pepper
1 Chicken Bouillon
4 - 5 Tbsp Peanut Butter
5 Tomatoes (from a can and the liquid that was in the can)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Medium Sized Potato (diced)
1/2 Red Bell Pepper (diced)
Extra Virgin Olive Oil
Step 1: Chop the celery and onions finely and cook until soft in a pan with extra virgin olive oil.
Step 2: Add the spices and stir a bit, then add all the vegetables and cook for a few minutes.
Step 3: Add all the other ingredients. Add extra water if necessary to make a stew like consistency.
Step 4: Bring to a boil and simmer for at least 15 minutes or until the potatoes are cooked.
Step 5: Serve with freshly cooked rice (I used long grain) garnished with a liberal sprinkling of toasted coconut flakes and thinly sliced leeks.
I used chicken bouillon because we're not vegetarian. If you don't like peanut butter this might be a nightmare, but if you do, the combination of the sweetness from the peanut butter and fresh red chili marry very well. I'd definitely make it again.