groundnut stew
  • 3 T olive oil
  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, crushed
  • 1 inch (or 1 T) fresh ginger, crushed
  • ¾ c natural peanut butter (creamy or chunky)
  • 5 c strong veggie broth
  • 2 c cooked chickpeas
  • 1 28 ounce can whole tomatoes
  • 1 t salt (perhaps omit depending on your veggie broth)
  • 2 T curry powder (I prefer Madras)
  • 1 t smoked paprika
  • 2 t roasted cumin
  • ¼ t cayenne pepper
  • 1 t coriander
  • chopped cilantro
  • handful of fresh spinach per serving (optional, but delicious)
  1. In a large, heavy-bottomed pot, heat oil over medium high, add onion, pepper, and garlic and cook for 5 - 8 minutes until onions are translucent (stir often so you don't burn the garlic).
  2. Add the ginger and spices and fry for a few minutes until very fragrant.
  3. Add can of tomatoes and veggie broth, bring to a boil and then reduce to a simmer. Cover and cook for at least 30 minutes.
  4. Stir in peanut butter and cook for 5 minutes (until heated through), add chickpeas and cook for another 10 or 15 minutes to soften and heat chickpeas.
  5. Serve in larger bowls over jasmine or basmati rice, with fresh spinach stirred in and chopped cilantro on top.
Recipe by The Yummy Kind at