Chickpea and Peanut Stew - Vegan xp

[Guest guest]

* Exported from MasterCook *

 

Chickpea and Peanut Stew - Vegan

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can chickpeas (garbanzo beans) -- (16oz)

1 medium onion

2 cloves garlic

1 mild green chilli pepper

18 fluid ounces vegetable stock - from a cube is fine -- 2 1/4 cups

2 oz peanuts or peanut butter -- 1/8 pound

1 can tomatoes -- (16oz)

1/2 tsp ground cumin

1/2 tsp ground coriander seed

1/2 tsp turmeric powder

1 medium zucchini - 7oz

1 sweet green bell pepper

4 oz mushrooms (1/4 pound)

Salt and black pepper

 

1. Chop the onion, garlic and chilli. Chop up the tomatoes in their can. Halve

the zucchini and slice into half-moons, then cut the mushrooms into chunks of

roughly the same size. Deseed the pepper and cut it into 1 cm (1/2 inch)

squares.

2. Drain the chickpeas and rinse well. If using peanuts rather than peanut

butter, puree the peanuts in the blender with a little stock.

3. Brown the onions in vegetable stock, or in a little oil if you prefer, using

a fairly large saucepan.

4. Add the garlic and chilli and stirfry for 30 seconds. Now add the peanut

butter or peanut puree and all the other ingredients. Use only as much stock as

you need to make the required consistency.

5. Bring to the boil, cover and simmer for about 10 minutes or as long as you

want; depends on how crisp you like your vegetables.

Serve with rice or couscous.

 

Serves 3

 

Kate's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/

 

S(Formatted by Chupa Babi):

" 041005 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 27 Calories; trace Fat (8.2% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0