Coconut-Peanut Chickpeas Vegetables Recipe

Coconut-Peanut Chickpeas Vegetables Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tablespoon hot or mild curry powder
• 2 tablespoons creamy peanut butter
• 1 (13.5-ounce) can unsweetened coconut milk
• 3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 3 cups fresh baby spinach
• salt and freshly ground black pepper
• crushed unsalted roasted peanuts, for garnish

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion and bell pepper, cover and cook until soft, about 10 minutes
3. Add the garlic and curry powder, stirring until fragrant, about 30 seconds
4. Add the peanut butter and gradually stir in the coconut milk until well blended
5. Add the chickpeas, tomatoes and spinach, stirring to wilt the spinach, about 5 minutes
6. Season with salt and pepper to taste
7. Simmer until hot and the flavors are well blended, about 7 minutes
8. Serve immediately, sprinkled with the peanuts

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