Recipe: Tasty Vegan chickpea tomato and peanut stew

Vegan chickpea tomato and peanut stew.

You can cook Vegan chickpea tomato and peanut stew using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan chickpea tomato and peanut stew

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

Vegan chickpea tomato and peanut stew instructions

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..