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.


Dewi said...

Peanut butter vegetable stew sound so delicious Murasaki. It is also truly unique to me.

Dorte said...

This dish looks so delicious ... and I like peanut butter used the way it is used in your recipe :-)
Sandwiches with peanut butter is not my cup of tea.

NKP said...

I do love peanut butter, this stew looks delicious!

Trish said...

I like this post for sure! Love chickpeas!! And the way you arranged the dish is beautiful! Yep...this is a great vegetarian dish with alllllll that you need in one serving! Perfect.

Lori said...

This is my kind of stew because I love chickpeas! Add peanut butter and I am sold. Thanks for posting this recipe!

Justin said...

i'm a big peanut butter fan, so i'm curious about the flavors of this dish. sounds interesting.

Murasaki Shikibu said...

Elra: I first read about putting peanut butter in a stew in a TCK forum. Somebody who grew-up on the African continent mentioned it I think. :)

Dorte: When I have peanut butter on toast, I insist there's a liberal dose of honey to go with it - but I've noticed some of my European friends have a horror of it. ;)

Natashya: My brains are totally fried...was it on your blog that I saw some version of a peanut butter stew? I was going to follow that recipe, then I got lost in cyber space war and with it came memory loss...then I had some chickpeas and found this. :)

Trish: You're so nice as usual. What would I do without you? ;)

Lori: I love both ingredients too. :)

Justin: The key is to not be afraid of putting in too much chili. In fact without the chili I'm not sure it would taste too great. :)

Marta said...

This sounds so DELICIOUS! It just looks so comforting and satisfying! I love peanut butter and chickpeas, so this looks perfect for me :)
1 can is about 400gr of chickepeas ;)

Murasaki Shikibu said...

Marta: Thanks for the information. As you can see, I've posted/linked to your blog because the idea of using pureed chickpeas in baking was very interesting! ;)