Pumpkin Peanut Stew with Chickpeas

serve with a homemade protein chapati
icon 35 min
Erdnusseintopf mit Kürbis & Kichererbsen © foodspring
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!
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Recipe Overview

Goal
Muscle Building
Total time
35 min
Difficulty
easy

Nutritional value, per portion

Protein
27g
Carbs
48g
Fat
16g
Calories
469 kcal