1-Pot Chickpea Tomato Peanut Stew
A delicious and comforting 1-Pot Chickpea Tomato Peanut Stew that is vegan-friendly, packed with protein and fiber, and perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup peanut butter Use creamy for a smoother texture.
- 1 tablespoon olive oil
- 1 teaspoon cumin Adjust for deeper flavor.
- 1 teaspoon paprika Adjust for extra heat.
- to taste Salt and pepper
- for garnish Fresh cilantro Optional
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, and sauté until translucent.
- Stir in cumin and paprika, cooking for another minute.
- Add the chickpeas, diced tomatoes, vegetable broth, and peanut butter.
- Stir until everything is combined and let it simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Store any leftover stew in an airtight container in the refrigerator for about 3-4 days. To reheat, warm it in a pot over medium heat, adding a splash of vegetable broth if it’s too thick. Can freeze for up to 2 months.