Peanut Stew with Rice and Chickpeas

INGREDIENTS

• 1 tsp olive oil
• 1 tbsp minced ginger
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp chili powder
• ½ tsp red pepper flakes (add another ¼ tsp to go extra spicy!)
• 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
• 1 x 28 oz. can diced tomatoes, with their juices
• ½ cup natural peanut butter
• 3 cups vegetable stock
• ¾ cup jasmine rice
• 1 tbsp fresh lime juice
• 6 cups lightly packed, fresh baby spinach
• 1 x 19 oz can chickpeas, drained and rinsed
• Cilantro

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic, ginger and onion and sauté for about 5 minutes, stirring.
3. Add the spices and tomato paste and sauté a few more minutes.
4. Add everything else except for the lime, spinach and chickpeas. Stir well to combine.
5. Simmer for about 20 minutes until the rice and vegetables are cooked.
6. Stir in the lime, spinach and chickpeas and simmer for a few more minutes until the spinach is completely mixed in.
7. Serve with fresh cilantro.

https://runningonrealfood.com/vegan-spicy-peanut-stew/?fbclid=IwAR1a-WMtNeqNJE0R2YaAV2MUbMVVDIXfWhmXLmazsdr6DTVaLbPrilFJir0