Tuesday, January 24, 2012

Recipe: Savory chickpea stew

When I was a kid, my mom used to make stew with leftover chicken and gravy. This is my vegan version of it. I suppose you could use fake chicken strips if you want, but I use chickpeas because I tend to always have them in the pantry and I love them.

Savory Chickpea Stew

1/2 cup olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup whole wheat flour
2 Tbsp Nutritional Yeast
4 Tbsp Bragg's Liquid Aminos (or soy sauce)
6 cups veggie broth or water
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped into 1-inch cubes
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
1 tsp sage
1 cup frozen peas, thawed
salt and pepper to taste

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook about 5 minutes.
2. Add the flour, nutritional yeast, and liquid aminos. It will form a thick paste.
3. Gradually add the broth, stirring to mix well.
4. Add the carrots, celery, potatoes, chickpeas and sage. Bring stew to a boil, then reduce heat and simmer until vegetables are cooked, about 30 minutes.
5. In the meantime, make some biscuits! Here's my favorite recipe: http://vegweb.com/index.php?topic=4745.0
6. Before serving, add the peas, salt and pepper. Serve with biscuits.

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