Pumpkin Peanut Stew with Chickpeas
Ingredients
For the stew:
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1onion
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1chili
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500 ghokkaido or butternut squash
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1 tspCoconut oil
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1 clovegarlic
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3 cmfresh ginger
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1 tbspoats
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0.5 tspcoriander seeds
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0.5 tspcinnamon, ground
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0.5 tspallspice, ground
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1 tbspPeanut Butter
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265 gchickpeas, cooked (or canned)
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600 mlvegetable stock
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700 gspinach
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60 mlorange juice
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3 tbsplemon juice
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1 tspsoy sauce
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1 tspsalt
For the chapati:
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160 gwhole-grain flour
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40 gVegan Protein Neutral
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35 mlcoconut oil (melted)
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120 mlboiling water
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1 tspgarlic powder
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1 pinchsalt
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optional toppingsfresh cilantro (coriander leaves), diced chili, roasted peanuts
Preparation
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1
Chop the onion. Slice the chili into thin rings.
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2
Scoop the seeds out of the pumpkin and cut into bite-sized pieces.
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3
Dice the ginger and garlic.
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4
Warm the coconut oil in a pan over medium-high heat. Add the chopped vegetables.
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5
Add the oats.
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6
Gently crack open the coriander seeds. Add these and the other spices to the pan. Stir well.
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7
Now add the peanut butter to the pan.
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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.
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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.
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10
Knead the dough for about 5 minutes to make sure it is smooth and soft.
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11
Divide the dough into ping-pong-ball-sized pieces.
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12
Preheat a non-stick pan on medium heat.
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13
Dust your working surface with flour. Roll out the dough balls. They should end up about 2mm thick and about 15cm wide.
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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.
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15
Repeat for each of the pieces of dough.
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16
Now add the orange juice, lemon juice, and spinach to the pot of stew. Simmer for 3-4 more minutes.
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17
Season the peanut stew with soy sauce and salt. Serve with your homemade chapatis on the side.
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18
Top your stew with fresh coriander, chili, and roasted peanuts to taste.
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1Enjoy!
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