Chickpea, Tomato, And Potato Stew

• 1 tablespoon coconut oil
• 1 large onion, diced
• 8 fresh garlic cloves, minced
• 43 1/2 ounces canned diced tomatoes, with juice (15 oz. cans x 3)
• 1 - 1 1/4 cup water (see instructions)
• 1 cube vegan bouillon
• 30 ounces potatoes, cubed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon sea salt (to taste)
• 1 teaspoon ground black pepper (to taste)
• 30 ounces canned chick-peas, drained
• 1/4 cup raw cashews (or tahini)

1. In a large stock pot, cook onion and garlic in oil until it starts to brown.
2. Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
3. Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
4. Add the chickpeas to the pot and stir.
5. Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
6. NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.

coconut oil, onion, garlic, tomatoes, water, bouillon, potatoes, oregano, basil, salt, ground black pepper, chickpeas, cashews

Taken from www.food.com/recipe/chickpea-tomato-and-potato-stew-520988 (may not work)