This African stew has peanut butter in it. Mmmhmm. Stick with me – it’s seriously delicious.
- 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)
- 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).
- Add the ginger and spices and fry for a few minutes until very fragrant.
- 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.
- 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.
- Serve in larger bowls over jasmine or basmati rice, with fresh spinach stirred in and chopped cilantro on top.