Chickpea Stew

Ingredients

• 500 gChickpea
• 375 gOnion
• 480 mlVegetable broth
• 300 gZucchini
• 600 gTomato
• 120 gBell pepper
• 5 gChili pepper
• 15 gGarlic
• 60 gPeanut butter
• 10 gCoriander
• 3 gTurmeric
• 2.5 gCumin
• 3 gSalt
• 1 gPepper
• 5 gSoy sauce

Instructions

1. 1

   Preparation

   • If using dry chickpeas: rinse, soak 12 hours, then cook 40–50 minutes until tender (or 8–10 minutes in a pressure cooker then allow to cool). Alternatively use 500 g cooked chickpeas.
   • Mince garlic, finely chop the chili (remove seeds if desired) and chop cilantro for garnish.
2. 2

   Sauté onions

   • Dice the onions.
   • Cook the onions in the vegetable broth over medium heat until softened (about 6–8 minutes).
3. 3

   Add vegetables

   • Add zucchini, tomatoes, bell pepper, chili and garlic.
   • Cook 10–15 minutes until peppers and zucchini are soft.
4. 4

   Side (optional)

   • Optional: start boiling rice as a side dish according to package instructions.
5. 5

   Finish

   • Stir in chickpeas, peanut butter, spices (coriander, turmeric, cumin, salt, black pepper) and optional soy sauce.
   • Simmer 5–10 more minutes so flavors blend and peanut butter melts.
   • Sprinkle with chopped cilantro and serve immediately.