RCI-SP.003.0167.002
Chickpea Stew
This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- onion1 largechopped
- medium-sized green bell pepper1 unitseeded and chopped
- garlic2 clovesminced
- 1½ teaspoons
- ½ teaspoon
- ⅛ teaspoon
- low-sodium and low-fat vegetable broth2 cups
- 1½ cups
- x 10 ounce package frozen corn1 unit
- fresh oregano1 tablespoonchopped
- x 15 ounce can chickpeas (also labeled as garbanzo beans)1 unit
- tomatoes1 cupcoarsely chopped
- green onions2 tablespoonssliced (optional)
Method
1
Heat a large pot over medium heat and coat with low-fat cooking spray. Add the diced onion, minced garlic, and chopped green bell pepper, sautéing for 4-5 minutes until softened.
5 minutes
2
Stir in the cumin, coriander, turmeric, paprika, cayenne pepper, chili pepper, oregano, salt, and black pepper, cooking the spices with the vegetables for 1-2 minutes to bloom their flavors.
2 minutes
3
Add the diced tomatoes to the pot and stir well to combine with the spiced vegetable mixture. Allow the tomatoes to cook down for about 5 minutes, stirring occasionally.
5 minutes
4
Pour in the water and add the chickpeas, stirring to incorporate all ingredients evenly. Bring the stew to a boil over medium-high heat.
5 minutes
5
Reduce the heat to low and stir in the peanut butter until fully dissolved into the broth, creating a creamy, rich base. Simmer the stew uncovered for 20-25 minutes, stirring occasionally, until it thickens.
25 minutes
6
Taste the stew and adjust seasoning with additional salt, pepper, or cayenne as desired. If the stew is too thick, add a small splash of water to reach your preferred consistency.
2 minutes
7
Ladle the stew into bowls and garnish with sliced green onions before serving. Serve hot as a standalone dish or alongside crusty bread or rice.