West African Inspired Chickpea Stew
This West African Inspired chickpea stew is delicious,vegan, budget friendly and makes great left overs! You probably have all of the ingredients already in you pantry.
Add in some squash or sweet potatoes for more flavor payoff. It’s great over couscous,rice,and pasta. 
You can substitute the tahini for peanut butter. The kale for mustard and collard green. Stir in some curry for some heat,have fun with it!
I hope you give it a try, it’s quite simple!
Let me know how you like it in the comment section. Tag me in you picture on Instagram @Ethicalandchic
Ingredients
- 15 oz can of chickpea
- 1 tablespoon of garlic
- 2 medium tomatoes chopped
- 1/2 cup of chopped onions
- 1/2 cup of tahini
- 1/2 teaspoon of salt
- 1/2 tablespoon of ground ginger or freshly crushed
- 1/2 tablespoon of sunflower oil
- 1 big bunch of kale chopped
- 1 cup of coconut milk
- 2 cups of veggie broth
- 1 teaspoon of cumin
- 1 small bunch of parsley
Instructions
- On medium heat cook the garlic in the sunflower oil until slightly brown.Add in the ginger, follow by the tomatoes and kale. Add in the broth.and the rest of the ingredients. Let it cook on medium/low heat for 30 minutes.Add more broth if you prefer a runnier stew.
- Serve over rice,couscous,quinoa,or noodles.
Notes
Substitute the Tahini for peanut butter. Substitute the kale for collard or mustard greens. Have fun with it! It's vegan!
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