Chickpea Stew

S1Today’s recipe is an autumn favorite here at Crowded Earth Kitchen. Simple and hearty, Chickpea Stew combines everyday ingredients to capture flavors reminiscent of West African dishes. Chickpea Stew may be served over rice, couscous, or simply enjoyed on its own! 

Ingredients (Serves 6, freezes well)

3 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

1/2 inch piece fresh ginger, minced

1 cup green or yellow beans, cut bite-size

1 cup eggplant, cut bite-size

1 cup okra, cut bite-size

2 large tomatoes, cut bite-size

1 large can (about 3 cups) chickpeas, also called garbanzo beans

1 – 2 cups “V8” vegetable juice (or use tomato juice)

1/4 cup natural peanut butter (peanuts and salt should be the only ingredients listed on the jar)

Parsley, optional



Step 1) In a large skillet, saute onion, garlic, and ginger in olive oil until onion begins to turn translucent. Add beans, eggplant, and okra. Continue to saute over low-medium heaat, stirring frequently, for about 3 minutes.

Step 2) Add tomato and chickpeas to the skillet, and cook with stirring for about 5 minutes or until the tomatoes begin to break down.

Step 3) Add ONE cup of V8 juice and the natural peanut butter. Stir mixture, then cover and simmer over low heat for 5 minutes. Lift the lid, stir, and check the consistency; there should still be some liquid in the skillet. If the stew looks too dry, add more V8 juice, 1/2 cup at a time.

Step 4) Replace lid and simmer for an additional 5 minutes. Ladle into serving bowls and garnish with parsley if desired.



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