Pumpkin Peanut Stew with Chickpeas

Name: Pumpkin Peanut Stew with Chickpeas
Total time: 35 min
Ingredients: onion; chili; hokkaido or butternut squash; Coconut oil; garlic; fresh ginger; oats; coriander seeds; cinnamon, ground; allspice, ground; Peanut Butter; chickpeas, cooked (or canned); vegetable stock; spinach; orange juice; lemon juice; soy sauce; salt; whole-grain flour; Vegan Protein Neutral; coconut oil (melted); boiling water; garlic powder; salt

serve with a homemade protein chapati

35 min

Erdnusseintopf mit Kürbis & Kichererbsen

By Anne-Sophie Hoffman
September 15, 2021

Why trust us?

Life without peanut butter? Sure, it’s possible, but why? Everyone knows about PB&J, but there’s so much more to this kitchen talent than sandwiches and satays. Today, it shines in a peanut stew with seasonal fall vegetables. And just to make sure you can sop up all the last drops of your peanut stew, we’ve thrown in a recipe for a homemade protein chapati on the side.

Ingredients

4 Persons

For the stew:

1

onion
1

chili
500 g

hokkaido or butternut squash
1 tsp

Coconut oil
1 clove

garlic
3 cm

fresh ginger
1 tbsp

oats
0.5 tsp

coriander seeds
0.5 tsp

cinnamon, ground
0.5 tsp

allspice, ground
1 tbsp

Peanut Butter
265 g

chickpeas, cooked (or canned)
600 ml

vegetable stock
700 g

spinach
60 ml

orange juice
3 tbsp

lemon juice
1 tsp

soy sauce
1 tsp

salt

For the chapati:

160 g

whole-grain flour
40 g

Vegan Protein Neutral
35 ml

coconut oil (melted)
120 ml

boiling water
1 tsp

garlic powder
1 pinch

salt
optional toppings

fresh cilantro (coriander leaves), diced chili, roasted peanuts

Preparation

1

Chop the onion. Slice the chili into thin rings.
2

Scoop the seeds out of the pumpkin and cut into bite-sized pieces.
3

Dice the ginger and garlic.
4

Warm the coconut oil in a pan over medium-high heat. Add the chopped vegetables.
5

Add the oats.
6

Gently crack open the coriander seeds. Add these and the other spices to the pan. Stir well.
7

Now add the peanut butter to the pan.
8

Add the vegetable stock and chickpeas to the pan. Bring to a boil, then lower the heat to a simmer. Simmer for about 15 minutes.
9

Meanwhile, make the chapatis: Mix the flour and Vegan Protein in a large bowl. Add the oil and the hot water. Stir with a spoon until the dough is cool enough to work with your hands. Knead in the garlic powder and salt.
10

Knead the dough for about 5 minutes to make sure it is smooth and soft.
11

Divide the dough into ping-pong-ball-sized pieces.
12

Preheat a non-stick pan on medium heat.
13

Dust your working surface with flour. Roll out the dough balls. They should end up about 2mm thick and about 15cm wide.
14

Place one chapati in the preheated pan. Cook for about 20 seconds, then flip. Let the dough cook fully on the other side, then flip it over again. Now take the chapati out and set it aside.
15

Repeat for each of the pieces of dough.
16

Now add the orange juice, lemon juice, and spinach to the pot of stew. Simmer for 3-4 more minutes.
17

Season the peanut stew with soy sauce and salt. Serve with your homemade chapatis on the side.
18

Top your stew with fresh coriander, chili, and roasted peanuts to taste.
1

Enjoy!