- 1 tsp olive oil or water
- 1 tbsp minced ginger (15 g)
- 4 cloves garlic, minced (20 g)
- 1 medium onion, diced (250 g)
- 1 tbsp chili powder
- ½ tsp red pepper flakes
- ½ tsp black pepper, or more to taste
- ¼ tsp sea salt, or more to taste
- 2 tbsp tomato paste
- 1 red pepper, diced
- 3 carrots, peeled and chopped (about 2 cups, 300 g)
- 1 x 28 oz. can diced tomatoes, with the juices
- ½ cup natural peanut butter (120 g)
- 3 cups vegetable stock (750 mL)
- ¾ cup jasmine or basmati rice, rinsed
- 1 tbsp fresh lime juice
- 6 cups lightly packed, fresh baby spinach (150 g)
- 1 x 15 oz can chickpeas, drained and rinsed (1.5 cups)
- Heat a large pot over medium heat then add the oil or water, garlic, ginger and onion to a large pot and sauté for about 5 minutes, stirring often.
- Stir in the spices, salt, pepper and tomato paste and sauté for 2-3 more minutes.
- Add everything except the lime, spinach and chickpeas. Stir well to combine.
- Simmer for approximately 20 minutes until the rice is cooked, the carrots are fork tender and the stew has thickened.
- Stir in the lime, spinach and chickpeas and turn off the heat. Let sit for a few minutes to allow the spinach to wilt.
- Serve right away topped with fresh cilantro, if desired.
Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed on the stovetop or in the microwave.
Oil-Free & Nut-Free Options: For an oil-free recipe, saute using water or broth. For a nut-free recipe, use sunflower seed butter or Wowbutter instead of peanut butter. For a peanut-free recipe, almond butter or cashew butter works!
Keywords: chickpea stew, peanut chickpea stew