Chickpea Stew

Ingredients

• 150 g dry
• 2–3 onions
• 2 cups vegetable broth
• 2–3 cups zucchini
• 6–8 medium tomatoes
• 1 green bell pepper
• 1 chile pepper
• 4–6 cloves garlic
• 4 tbsp crunchy, unsweetened peanut butter
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp soy sauce
• 2 tbsp cilantro sprig

Steps

1. If using dry chickpeas, wash them.
2. Then soak for 12 hours.
3. Then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker.
4. If using a pressure cooker, do not depressurize but let it cool down.
5. Depressurizing causes the chickpeas to break open.
6. Cook the onions in the broth until softened.
7. Add the zucchini, tomatoes, bell pepper, chili pepper, and garlic.
8. Cook for 10–15 minutes, until peppers and zucchini are soft.
9. Start boiling the rice.
10. Add the chickpeas, peanut butter, spices, and soy sauce.
11. Keep simmering for 5–10 more minutes.
12. Sprinkle with cilantro garnish if desired.
13. Then serve immediately.