Garbanzo Stew with Peanut Rice

As promised, I am posting my all-time favorite vegan recipe! It’s easy to make, it’s extremely healthy, it looks beautiful, it is consistent every time I make it and is amazing left over. It’s a curry dish without being too strong on the curry flavor and it’s not quite a “stew” in the way you’d think (less soup-like). The peanut rice is wonderful by itself, too, so if you want a side dish of rice that’s a little different, look no further. Enjoy!

Peanut allergy folks, don’t worry! It’s super easy to leave out the peanuts and you’re not missing much.

Garbanzo Stew

Ingredients:

1 T. olive oil
1 c. finely chopped onion
4 c. chopped seeded tomato (about 1 1/2 lbs.)
1 tsp. sugar
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground turmeric
1/8 tsp. ground red pepper (adjust for spiciness)
2 (15.5 oz.) cans chickpeas, drained
1/2 tsp. garam masala
1/4 c. chopped fresh cilantro
Peanut Rice (see below)

Directions:

Heat olive oil in a large saucepan
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 chickpeas and garam masala; cook for 5 minutes or until thoroughly heated.
Sprinkle each serving with cilantro (about 1 T. or more).
Serve over Peanut Rice. Also nice with raisins and coconut sprinkled over serving (optional).

Peanut Rice

Ingredients:

2 1/4 c. water
1 c. (uncooked) white basamati rice (I’ve used brown, too, and it’s good)
1/2 tsp. salt
1/4 tsp. ground turmeric
1/2 c. dry roasted peanuts (just leave out or substitute other nuts if peanut allergy)
1/2 c. petite green peas, thawed

Directions:

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.