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Chickpea Veggie Stew

Course Main Course
Cuisine Gluten free, vegan
Author Carolina Jantac, MS, RD, LD


  • ¼ cup of chopped onions
  • 2 tablespoons of fresh minced garlic
  • ½ cup chopped red peppers
  • ½ cup sliced carrots
  • 2 medium sized summer squash diced
  • 2 cups or 1 can of chickpeas, drained and rinsed
  • ½ teaspoon of dried ginger
  • 4 tablespoons of Once Again Creamy Cashew Butter
  • 1 ¼ cups of vegetable broth
  • 1 tablespoon of extra virgin olive oil


  1. First, steam carrots and summer squash for about 10 minutes, until soft. In separate medium sauce pan, add olive oil, garlic, ginger, onions and peppers. Let it sizzle for a few minutes until the onion is starting to brown.
  2. Then add in broth and cashew butter and bring everything  to a boil and then remove from stove top heat. Using a had processor or blender, blend mixture until smooth.
  3. Return the mixture to the  stovetop set at medium heat ,and add in squash, carrots and chickpeas. Cook for about 10 minutes and serve warm! It’s optional to serve this stew with brown rice or noodles!

Recipe Notes