A prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes such as minestrones, hummus, and falafel, whole Chickpeas have a mild yet hearty flavor and keep their unique round shape when cooked. In addition to being a good source of protein and calcium, Chickpeas are especially high in iron. They serve as a good foil for strong spices like curry powder, cumin, and cayenne pepper as well as pungent vegetables such as onions and garlic. Source Whole Foods Market
Recipe: African Peanut Stew
This stew has a unique, wonderful flavor. While garbanzo beans are especially nice, any legumes will work.
6 cups water
1 large onion, chopped
1 Tbsp sesame oil
3 cups yams, peeled and chopped into 1″ cubes
1 1/2 cups garbanzos (chickpeas), canned or cooked, drained
6 Tbsp almond butter or sunflower seed butter
3 cups collards, kale or other greens, chopped
3 Tbsp lemon juice, fresh squeezed
2 Tbsp Braggs liquid aminos
Salt and pepper to taste
Pinch of chili sauce – optional
Preparation: Sauté onion in oil in a large pot for about 5 minutes or until soft. Add the water, garbanzos, yams and salt. Simmer for 30 minutes.
In a small bowl, blend the peanut butter with ½ cup of liquid from the stew to make a smooth paste. Stir into the stew along with the collards and cook for 5 minutes.
Stir in the lemon juice, pepper and Braggs. Add chili sauce to taste. Serve over barley or brown rice, if desired.
Makes 6 servings.
Variations: I also added some cubed rutabaga I had in the fridge and some garlic cloves sliced.
This is a great “cold day” stew that is both tasty and healthy. Keep watching for more soups in this chilly month of December.
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African Peanut Stew Recipe Photo Credit: Her View Photography
My boyfriend and I made this stew for the first time tonight and it was awesome! Didn’t have chili sauce on hand but will use it the next time we make this recipe. Great stew, Darlene! 🙂
I made this today. This was my New Year’s Day meal for dinner! I didn’t have the same nut butter as the recipe called for so I used Cashew Butter. I served it over buckwheat because I didn’t have barley. Mine wasn’t thick like a stew so it was great to serve it over the buckwheat. It was very tasty! I wanted to eat more but held back.. Heh..
thanks guys! yeah it’s one of our faves now!
I made this tonight and did something different I would like to share.. I used Cashew Butter instead and to thicken the stew I waited until it cooled off a bit and added Isagenix Tomato Soup mix.. I am sure you know this but the soup mix is not to be added to water that is too hot because of the digetive enzymes.. It was very tasty so I scaled down the recipe and made enough for the two of us for our dinner. A nice treat on day two of the Vegetarian Challenge..