Cashew Butter Stew

Cashew Butter Stew

This is one of my favorite stews of all time, sooooooooooo good!!!!

Ingredients:

15 oz can chickpeas, rinsed and drained

2 apples, peeled and chopped (I use granny smith)

1 red bell pepper, de-seeded and sliced

2 cups vegetable stock

⅓ cup cashew butter (you can sub peanut butter)

½ cup cashews

¼ cup parsley

½ tsp black pepper

¼ tsp cayenne pepper

¼ tsp salt

*Directions (If using chickpeas):  In a large pan or wok heat up the red pepper for 3 minutes.  Then, add the chickpeas, broth, black pepper and parsley.  Cover and cook for about 8-10 minutes.  Add in the apple and cayenne pepper and cook for 5-7 minutes longer.  Then remove from heat and whisk in the cashew butter until fully combined.  Mix in the cashews and serve.  Makes 8 servings.

Directions (If using chicken):  In a large pan or wok heat up the red pepper and chicken strips for about 5 minutes.  Then, add the broth, black pepper and parsley.  Cover and cook for about 8-10 minutes, the broth should come to a low boil to cook the chicken.  Add in the apple and cayenne pepper and cook for 5-7 minutes longer.  Then remove from heat and whisk in the cashew butter until fully combined.  Mix in the cashews and serve.  Makes 8 servings.

This is delicious over brown rice or just by itself.  If you are a meat eater, this recipe is fantastic using chicken breast chopped up instead of the chickpeas, but then you will need to cook the chicken longer than you would the chickpeas, about another 5-8 minutes.

*Nutrition Facts:  Cals.  179   Fat 9.5g   Carbs. 19.5g   Fiber 4.75g   Protein 6.75g

*Nutrition facts don’t include rice.  If you make this with chicken instead of the chickpeas the nutrition facts will change, less fiber and carbs, about the same protein but a little more fat.