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Turmeric Chickpea Stew Recipe

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This recipe for Turmeric Chickpea Stew is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3T extra-virgin olive oil
4 cloves garlic, thinly sliced
4 c. vegetable broth
1/4 c. creamy peanut butter (I use almond butter)
1/4 c uncooked long-grain brown rice
1 15 oz can chickpeas
1 large sweet potato, scrubbed well and cut into 1/2 inch pieces
1 large carrot, scrubbed well and cut into 1/2 inch pieces
1 orange bell pepper, seeded and cut into 1/2 inch pieces
2 t ground trumeric
2 t sweet paprika
2 t onion powder
1/4 t crushed red pepper flakes
1/2 t kosher salt
cilantro leaves, chopped for garnish
lemon wedges, for garnish
Directions:
Directions:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook 1-2 minutes, until lightly browned and fragrant, stirring often.
- To the pot, add the broth, peanut butter, rice, chickpeas, sweet potato, carrot, bell pepper, turmeric, paprika, onion powder, crushed red pepper flakes and salt.
- Bring to a boil over high heat, then reduce the heat to medium and cook, steadily bubbling for 225-30 minutes our until the sweet potato and rice are tender.
- Ladle into bowls and allow to cool slightly; the flavor and texture are better balanced when the stew is warm, not scaling hot. Garnish with the cilantro and a squeeze of lemon juice
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You have to TRUST that peanut butter, the secret ingredient, really will add an unexpected smoothness and hint of sweet to the spiced broth.

 

 

 

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