Meatless Monday - African Stew featuring Chick Peas

  Chick peas are the main ingredient of this dish I will work weekly to offer recipes to support the Meatless Monday Campaign.  As I am always one to change up the flavors and the spices to keep this...

 

Chickpeas
Chick peas are the main ingredient of this dish

I will work weekly to offer recipes to support the Meatless Monday Campaign.  As I am always one to change up the flavors and the spices to keep this healthy eating enjoyable, this is a favorite everyone always seems to enjoy.  Great spices and the unusual addition of Peanut Butter.  I like to use the chunky variety to add more texture to this dish. It stew is great with a side salad and makes a very hardy dish.  The main ingredient of this recipe is Chick Peas or Garbanzo Beans.

There is always a debate, can I use these drained and rinsed Chick Peas/Garbanzo Beans from the can, or should I take the time to make the dried legume?   For this recipe, the canned variety is fine, if they are drained and rinsed well. If any of the skins have separated, I will take the time to pick these out and discard.   I prefer making my Humus with dried Chick Peas/Garbanzo Beans I have prepared.  I soak these overnight and then bring to a boil in homemade Vegetable Stock.

Chick Pea Stew
Chick Pea Stew

Chick Pea & Peanut Stew

Ingredients

  • 1 can Chick Peas/Garbanzo Beans – drained & rinsed
  • 1 onion -  chopped
  • 4 cloves of garlic – minced
  • 1 – 2 jalapeno peppers, seeded, deveined and finely chopped

*** Other optional veggies that can be added to make this an even richer Stew include:

Roasted cauliflower, broccoli, carrots, red, yellow or orange peppers,  and/or spinach.  Frozen Peas are an option too.  Add these frozen.  I am not a fan of the peas in this Stew.

  • 2 cups of vegetable stock
  • 4 – 5 tablespoons of peanut butter or almond butter  – I like chunky for this recipe as I always look for ways to add texture.  Start with 4 tablespoons and taste
  • 1 16 oz. can of tomatoes – Hunt’s Fire Roasted  Tomatoes are excellent
  • 1 teaspoon ground cumin
  • 1 teaspoon  coriander power
  • 1 teaspoon  turmeric powder – Be careful, this stains clothes!

Directions

  1. Cook onion in stock or a bit of oil until softened.  Add garlic and bloom the dried spices for about 5 minutes.
  2.  Add veggies as desired.  I roast all Veggies ahead as a time-saver. I like and suggest roasted cauliflower, broccoli, carrots, red or yellow peppers,  and/or spinach.  Frozen peas are an option too.  Add these frozen.
  3.  Then all other ingredients, use only as much stock as you wish to create a stew-like consistency.
  4.  Simmer for 10 minutes so that everything is warmed through.

Serve warm.

**** Cayenne or hot pepper flakes can be added for more spice/heat.

Serves 4 – 6.  I always at least double this recipe.  This stew re-warms and freezes well.

Serve this with a Spinach Salad for a great Meatless Monday Meal.

What is your best suggestion for a Meatless Meal?