Turmeric Chickpea Stew

washingtonpost.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

4 cups low-sodium vegetable broth

¼ cup creamy peanut butter

¼ cup uncooked long-grain brown rice

One 15-ounce can or 1 ½ cups cooked chickpeas (see headnote and VARIATION)

1 large sweet potato, scrubbed well and cut into ½-inch dice

1 large carrot, scrubbed well and cut into ½-inch dice

1 orange bell pepper, seeded and cut into ½-inch dice

2 teaspoons ground turmeric

2 teaspoons sweet paprika

2 teaspoons onion powder

¼ teaspoon crushed red pepper flakes

½ teaspoon kosher salt, or more as needed

Cilantro leaves, chopped, for garnish

Lemon wedges, for garnish

Directions at washingtonpost.com

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