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Creamy Chickpea and Vegetable Stew

Creamy Chickpea and Vegetable Stew

Makes 4 servings


  • 1 tbsp canola oil
  • 1 cup diced onion
  • 2 zucchini
  • 1 (15 oz) canned chickpeas
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 (14.75 oz) can cream style corn
  • 1 (13.6 oz) can light coconut milk
  • 1/4 cup peanut butter


1. Heat the oil in a large pot over medium-high heat and add the onion. Cook onion until soft, about 2 min. While onion cooks, slice the zucchini into 1/2-inch rounds. Rinse and drain the chickpeas. Add zucchini, chickpeas, and garlic powder to the pot. Season with salt (in moderation) and pepper. Cook for an additional 2 min.
2. Add the remaining ingredients and stir well to mix. Bring to a boil and reduce to a simmer, stirring occasionally for 8–10 min. Serve by itself or over rice.