Chickpea stew/ curry

I love to make this nutritious, vegan chickpea stew/ curry on busy days. It‘s a fairly simple recipe with lots of flavor. You can easily adapt it to your own liking, i personally make mine spicier and use fairly little cilantro and parsley. This recipe works great for meal prep!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First wash your rice until the water runs clear and then cook the rice in either a pot or a rice cooker.

Step 2

While the rice cooks, wash and prep your veggies. Finely dice the onion and bell pepper, grate both garlic and ginger and rinse the canned chickpeas.

Step 3

Heat up 2-3 tablespoons of neutral vegetable oil in a pot. Once hot add the diced onions and bell pepper. Roast those until the onions turn translucent and the bell pepper still has some bite to it. Now add the cut up chili, grated garlic and ginger and let that brown for a little.

Step 4

Add the spices and combine thoroughly. Let the spices toast for a little on medium-high heat. Make sure the chickpeas are strained well and then add them to the pot. Sear them shortly and then pour in the crushed tomatoes.

Step 5

Let everything simmer for a little. While waiting mix the peanutbutter and water in a seperate bowl until homogeneous. Finely chop the cilantro and parsley and set aside.

Step 6

After 10 or so minutes add in the peanutbutter-water mixture as well as the lemon juice and stir until everything is combined. Let that simmer for a few minutes and taste. Add more spices, salt and water to your liking and continue to simmer until you reached the desired thickness and consistency. Before serving put in half of the cilantro and parsley, use the other half as well as the lemon slices to garnish your plates!

Step 7

Finally, serve the chickpea stew with the rice, garnish with parsley and squeze a little lemon juice on top. Enjoy!