Name: Chickpea Tomato Peanut Stew
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp coconut oil ((if avoiding oil, sub water)); 1 medium onion (red or white, diced); 1 large red bell pepper (diced (seeds and stems removed)); 6 cloves garlic (minced (6 cloves yield ~3 Tbsp or 18 g)); 1 large pinch sea salt; 2 can diced tomatoes ((14-ounce)); 0.5 cup tomato paste; 3 tsp chili garlic sauce ((we like Huy Fong Foods brand // or sub cayenne to taste)); 1 cup peanut butter (natural, salted (creamy or chunky)); 2 cup coconut milk (light); 2 can chickpeas ((15-ounce) rinsed and drained); 2 cup water (depending on desired thickness); null null cauliflower rice; null null rice; null null quinoa; null null lime juice (fresh); null null lime wedges; null null naan ((gluten-free as needed)); null null pita ((gluten-free as needed)); null null cilantro; null null basil; null null broccoli (raw or steamed)

Instructions

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1

Heat a large saucepan over medium heat. Once hot, add coconut oil (2 tbsp), onion (1 medium), red bell pepper (1 large), garlic (6 cloves), and pinch sea salt (1 large). Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
2

Add the diced tomatoes (2 can) (with their juices), tomato paste (0.5 cup), chili garlic sauce (3 tsp), peanut butter (1 cup), coconut milk (2 cup), and chickpeas (2 can). Stir to combine. Add water (2 cup) to desired thickness.
3

Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it's boiling — you're looking for a low simmer.
4

Taste and adjust seasonings as needed, adding [sea salt] to taste, additional [peanut butter] for depth of flavor and creaminess, [chili garlic sauce] for heat, or [tomato paste] for tomato flavor.
5

Serve as a stew, over [rice], or with [naan] or [pita]. For a lighter option, serve over [cauliflower rice] or a bed of raw or steamed [broccoli]. [basil] and [cilantro] are delicious finishing touches.
6

Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop, adding more [water] or [coconut milk] to thin as needed.