Vegetarian Peanut Stew

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1 to 2 tablespoons olive or canola oil

1/2 large onion, chopped (about 1 cup)

1 large carrot, peeled and oblique cut or chopped

1/2 green bell pepper, large dice (about 1/2 cup)

1 small serrano, minced

1/4 teaspoon Marash chile flakes (see Note)

1 cup low-sodium vegetable stock + more as needed

1/4 cup + 1 tablespoon extra crunchy peanut butter

1/2 teaspoon Braggs Liquid Aminos or soy sauce

1 tablespoon brewed espresso, or a pinch of instant espresso powder

1 1/2 teaspoons coconut or white wine vinegar

1/4 pound Yukon Gold potatoes, small dice

1 medium tomato, chopped (about 1 cup)

Kosher salt, to taste

Black pepper, to taste

1 cup cooked garbanzos, rinsed (about half a 15-ounce can)

Chopped peanuts to garnish

Chopped parsley to garnish (optional)

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