Chickpea, Tomato, And Potato Stew - cooking recipe

Ingredients

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)

Preparation

In a large stock pot, cook onion and garlic in oil until it starts to brown.
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).
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.
Add the chickpeas to the pot and stir.
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.
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.