Garbanzo Stew With Peanut Rice Cooking Light Recipes

CHICKPEA & PEANUT STEW

Chickpea & Peanut Stew image

Nice vegan stew made creamy by the peanut butter. I love to make this extra spicy to contrast the sweet of the peanut butter. For even more zing (and to add the health benefits) I like to add a few more minced cloves of garlic a minute or two before it's done. Changed a bit but originally from Kate's(Vegan)Cookery Site.

Provided by Yogi8

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 can chickpeas, drained and rinsed
1 onion, chopped
4 cloves garlic, minced
1 -2 chili pepper, minced (use hot or mild depending on your tastes)
2 cups vegetable broth, from bouillon cube is fine,about
5 -6 tablespoons peanut butter, to taste
1 (16 ounce) can tomatoes, i like crushed but chopped is good too
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 zucchini, chopped
1 bell pepper, chopped
salt & pepper

Steps:

cook onion till almost soft in broth or a little oil.
add garlic and other veggies and cook for a couple minutes.
Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
Great with added cayenne for extra spice.

Nutrition Facts : Calories 176.8, Fat 10.8, SaturatedFat 2.2, Sodium 106.4, Carbohydrate 16.5, Fiber 4.5, Sugar 8.6, Protein 7.8

GARBANZO STEW WITH PEANUT RICE (COOKING LIGHT)

Garbanzo Stew With Peanut Rice (Cooking Light) image

Posted for safe keeping. Cooking Light published this recipe, crediting Bharti Kirchner. The total cooking time can be consolidated if the rice is started first.

Provided by LaJuneBug

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 cup onion, finely chopped
4 cups tomatoes, chopped and seeded (about 1 1/2 lbs)
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 (15 1/2 ounce) cans garbanzo beans, drained
1/2 teaspoon garam masala
1/4 cup fresh cilantro, chopped
2 1/4 cups water
1 cup basmati rice, uncooked
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup dry roasted peanuts
1/2 cup tiny peas, thawed

Steps:

GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until tender.
Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally.
Stir in garbanzo beans and garam masala for 5 minutes or until thoroughly heated.
Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.
PEANUT RICE: Bring the water to a boil in a medium saucepan.
Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat; stir in peanuts and peas.

Nutrition Facts : Calories 699.2, Fat 21.9, SaturatedFat 3.1, Sodium 1486.8, Carbohydrate 106.8, Fiber 17.5, Sugar 10.1, Protein 24.3

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