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Thai Vegan Chickpea Stew

Servings: 4 servings
Author: Lisa & Erik


  • Vegetables
  • 2 yellow onions1 red pepper6 inch leek1 big carrot2 garlic cloves1 inch ginger1 limeDry goods
  • 3 tablespoons of peanut butter1 vegetable broth1 can of coconut milk1 jar of chickpeas1 cup of cashew nuts or peanutsSalt


  • Rinse peppers, the leek and carrot. Peel the garlic, yellow onion and ginger.Chop yellow onions, carrot, garlic and ginger in small mini-pieces and cut the leek in thin slices and the pepper in medium sized pieces.Cover the bottom of a large saucepan with cooking oil, put it on a little warmer than medium and add all the vegetables. Sprinkle 1 teaspoon salt over it and stir occasionally until everything has got a nice color and softened, it takes about 10 minutes.Cut the lime into 6 slices and squeeze two of them into the saucepan before adding the peanut butter and pour into 2 ucps of water, coconut milk and the broth. Simmer for about 10 minutes.Open the jar of chickpeas, rinse and add to the pot.Roast the nuts in a saucepan on high heat, shake the pan often.Serve with fresh peppers, leek, coriander and lime wedges. If you want a little more carbohydrates and an even more hearty stew you can add some noodles or rice.