Chickpea Tomato Peanut Stew

🥘 Ingredients

• oil 2 tbsp
• onion 1
• red bell pepper 1
• garlic 6 cloves
• sea salt
• diced tomatoes 2 cans
• tomato paste ½ cup
• chili garlic sauce 2-4 tsp
• peanut butter 1 cup
• light coconut milk 2 cups
• chickpeas 2 cans
• water 2 cups
• rice
• naan
• fresh lime juice
• cilantro

1. 1

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

   Add the diced tomatoes , tomato paste , chili garlic sauce , peanut butter , light coconut milk and chickpeas . Stir to combine. Add water to desired thickness.
3. 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. 4

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

   Serve as a stew, over rice , or with naan . For a lighter option, serve over cauliflower rice or a bed of raw or steamed broccoli (which happens to be our favorite). fresh lime juice and cilantro are delicious finishing touches.