I'm in love with this Chickpea Peanut Butter Stew! The picture doesn't do it justice.
When I made my transition to the WFPB diet one of the first dishes I made was an African Peanut Stew.
This version with chickpeas brings back those nostalgic memories. Something about peanut butter makes me feel all warm inside. Maybe it's the happy childhood memories of eating all those peanut butter and jelly sandwiches. Throwing in some of that chunky goodness into adult meals creates a perfect bridge between being too grown up and feeling like a kid again.
I free poured the majority of the ingredients so the exact measurements are estimates.
1 onion, diced
3 cloves of minced garlic
1 tsp of dried basil
1/2 tsp of ground fenugreek
1/2 tsp of ground ginger
pinch of nutmeg
pinch of cinnamon
2 bell peppers, diced
3-4 leaves of kale, de-stemmed
2 cups of pre-cooked chickpeas, or 2 cans of presoaked chickpeas
about 2 cups of broth
1/3 cup of chunky peanut butter
salt to taste
1) Water sauté onions until translucent. Add garlic and all spices and cook for another 3 minutes.
2) Add peppers and kale until kale is softened.
3) Add chickpeas and broth. The broth should just cover the chickpeas. Bring to a boil then reduce to medium-low heat. Add peanut butter. You can add more or less peanut butter to achieve the desired thickness. Cook until peanut butter has dissolved and you are happy with the thickness.