West African Chickpea Peanut Butter Stew
Ingredients
- 15 oz can of chickpea
- 1 tablespoon of garlic
- 2 medium tomatoes chopped
- 1/2 cup of chopped onions
- 1/2 cup of peanut butter
- 1/2 teaspoon of salt
- 1/2 tablespoon of ground ginger or freshly crushed
- 1/2 tablespoon of sunflower oil
- 1 big bunch of kale chopped
- 1 cup of coconut milk
- 2 cups of veggie broth
- 1 teaspoon of cumin
- 1 small bunch of parsley
Preparation
On medium heat cook the garlic in the sunflower oil until slightly brown.
Add in the ginger, followed by the tomatoes and kale.
Add in the broth and the rest of the ingredients.
Let it cook on medium/low heat for 30 minutes.
Add more broth if you prefer a runnier stew.
Serve over rice, couscous, quinoa, or noodles.
