Afro-Peruvian Chickpea Stew | VegNews

Ingredients

• For the pickled purple cabbage:
• 2 cups julienned purple cabbage
• 2 teaspoons lime juice
• 1 teaspoon white wine vinegar
• ¼ teaspoon salt
• For the chickpea stew:
• 1 cup dry chickpeas
• 4 tablespoons peanut oil
• 1 cup diced red onion
• 2 cloves garlic, minced
• 2 teaspoons aji panca hot pepper paste
• 2 teaspoons aji amarillo hot pepper paste
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• ½ teaspoon oregano
• 1 teaspoon Chinese five spice powder
• 2 cups
• vegan beef stock
• 1 tablespoon
• creamy peanut butter
• 4 tablespoons agave
• 3 tablespoons
• red wine
• Cilantro leaves and roasted peanuts, for garnish