April 15, 2020

Hearty Chickpea Stew (v, gf)

Ingredients

Onion

Canned tomatoes, 14-ounce

Canned coconut milk, 14-ounce

Peanut butter (or your choice of nut butter)

Chickpeas/Garbanzo beans, dried/canned

Kale

Rice

How to cook dried chickpeas:

1. Rinse the chickpeas. Completely cover the dried chickpeas with cold water in a bowl.

2. Soak overnight or for at least 12 hours.

3. Drain the chickpeas.

4. Add the 2 cups of chickpeas and 4 cups of water to a pot over high heat. Cover and leave until it boils, then turn to low heat. Cook for about 1 hour.

5. Drain.

Any excess can be refrigerated for up to 3 days or frozen for up to 1 month in an airtight container.

Directions:

1. Add ¼ cup of rice and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 20 minutes.

2. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

3. Rinse the kale. Chop or tear kale into pieces. Set aside.

4. Add the onion and a splash of water in a covered pan over medium-high heat. Steam for about 3 minutes. Watch closely.

5. Add the can of tomatoes, the can of coconut milk, 2 tablespoons of peanut butter, and the cooked chickpeas to the pan. Stir to combine.

6. Turn the heat to low and let simmer uncovered for about 15-20 minutes.

7. Add the kale to the pan. Stir for about 2 minutes or until slightly soft.

8. Add the rice to the pan.

Sources:

Recipe adapted from https://www.budgetbytes.com/african-peanut-stew-vegan/

 

Made possible in part by the Mary Gates Scholarship