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Chickpea Peanut Stew With Apricot and Raisins [Vegan, Grain-Free]

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This chickpea peanut stew is warm and cozy, perfect for a Sunday night dinner. The stew is so filling and deserves a night in in your pajamas and a movie! Serve it with rice and garnish it with cilantro and peanuts.

Chickpea Peanut Stew With Apricot and Raisins [Vegan, Grain-Free]

Serves

4

Ingredients

  • 1 tablespoon oil
  • 1 yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1 1/2 cups vegetable broth
  • 1/2 cup natural peanut butter
  • 1 19-ounce can of chickpeas
  • 1/2 cup dried apricots, quartered
  • 1/3 cup raisins
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • Salt, to taste

Preparation

  1. Preheat the oven to 350°F.
  2. On medium heat, add the oil to a medium sized pot and cook the onions for 5 minutes. Add the garlic and cook for another 3 minutes, or until the onions are translucent.
  3. Add the spices and cook until fragrant, about 1 minute.
  4. Add the broth and peanut butter. Turn the heat up to medium-high and bring to a boil.
  5. Once the mixture comes to a boil, reduce the heat to medium-low and let it cook for about 5, or until the peanut butter and broth become a creamy sauce.
  6. Add the remaining ingredients and stir until well mixed.
  7. Place the pot into the oven (alternatively, place the stew into an oven-safe pot).
  8. Cook for 30 minutes. Serve over rice or quinoa (to make it grain-free) and garnish with cilantro and peanuts.

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AUTHOR & RECIPE DETAILS


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Hi, my name is Marieke Gruwel and I am the photographer and recipe developer behind The Vegan Harvest! The Vegan Harvest is an all vegan, all gluten free food blog where I share my recipe creations but also stories about my life. When I’m not cooking or taking photographs, you can find me curled up with my three kitties, a good book, and a glass of wine.


 

 

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