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–+ servings
Three bowls of chickpea peanut stew with cauliflower rice blend
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Chickpea Peanut Stew

Hearty and filling, you'll enjoy the thick, spiced peanut sauce and vegetable goodness!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 260kcal
Author Karen Gibson

Ingredients

for the stew:

  • 2 tablespoons olive oil
  • 1/2 red onion diced
  • 1 green chile minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 tablespoon all-purpose flour (you can use gluten-free a-p flour)
  • 2 1/2 cups vegetable broth
  • 1/2 cup peanut butter*
  • 1/2 cup vegetable broth
  • 15 ounce can diced tomatoes
  • 1/3 cup coconut milk
  • 15 ounce can chickpeas/garbanzo beans
  • 1 cup spinach sliced chiffonade
  • cilantro minced, for garnish
  • peanuts chopped, for garnish

for the white rice blend:

  • 1 cup uncooked jasmine white rice
  • 1 1/2 cup water
  • 1 cup riced cauliflower raw or frozen (thawed)
  • cilantro minced
  • 1 lime
  • kosher salt

Instructions

for the stew:

  • Heat 1 tablespoon of oil in a large saute pan over medium until shimmering. Add the onions and peppers and cook until soft. Scootch the veggies to one side and add the remaining oil to the cleared side.
  • Add the tomato paste, paprika, curry, garlic powder and salt to the oil and stir to create a thick, fragrant paste. Stir into the onion mixture.
  • Sprinkle the flour over the veggies and pour in a splash of vegetable broth to loosen. Cook for a minute or two, until the mixture is thick.

for the peanut sauce:

  • Add the peanut butter, 1/2 cup of the vegetable broth, and 1/2 of the can of tomatoes to a deep bowl or tall, large jar, and use an immersion blender to create a thin sauce (you can also use a regular blender - pour in the ingredients and blend until smooth)
  • Add the peanut sauce, and the remaining broth and tomatoes to vegetables and mix well. Raise the heat to medium-high, and bring to a low boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Reduce heat to low, stir in the coconut milk, chickpeas, and spinach, and warm through for 5 minutes, until the spinach is wilted. Taste, and add more salt if needed. Hold on low heat until ready to serve.

for the cauliflower rice blend:

  • While the stew simmers, add the jasmine rice and water to a 2 qt pot and bring to a boil. Reduce heat to low, cover with a lid, and cook undisturbed for 15 minutes.
  • As quickly as you can, lift the lid, pour in the cauliflower rice on top of the white rice, and replace the lid (do not stir). Let steam for 10 minutes.
  • Remove the lid, and stir the cauliflower into the white rice. Mix in pinches of salt, followed by the cilantro, and a big squeeze of lime juice.

serve:

  • Serve the chickpea peanut stew with the cauliflower rice blend. Top with garnishes.

Notes

* you can also use powdered peanut butter to save some fat: combine 6 tablespoons peanut butter powder with 3 tablespoons water until smooth.

Nutrition

Calories: 260kcal