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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 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]

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  • 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-oz can of chickpeas
  • 1/2 cup dried apricots, quartered
  • 1/3 cup raisins
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • Salt, to taste


  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.

Nutritional Information

Per Serving: Calories: 529 | Carbs: 77 g | Fat: 21 g | Protein: 16 g | Sodium: 610 mg | Sugar: 33 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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