Ingredients
Scale
For the stew:
1 onion, chopped
2 tsp fresh, grated ginger
3 cloves of garlic, minced
1 chili pepper, minced
500 g/1 lb spinach
2 cups of vegetable broth
1.5 cups of cooked chickpeas
3-4 tbsp peanut butter
salt, pepper
For the rice:
1 cups of brown rice
1 lime, juiced
salt
To serve:
lime wedges
hot sauce
chili slices
toasted peanuts, chopped
Instructions
- Start by sautéing onion in a large skillet over medium heat, adding 1-2 tablespoons of vegetable broth at a time, until onion turns translucent, about 10 minutes. Add ginger, garlic and chili, and cook for another 2 minutes, until fragrant.
- Add spinach to the skillet, and cook until wilted. Add broth, chickpeas, and peanut butter, cover and bring to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile bring two cups of salted water to a boil. Add rice, and cook for 20-30 minutes, until tender. Strain any excess water, then stir in lime juice and season with more salt, if needed.
- Serve peanut stew warm topped with peanuts over rice, with lime wedges and hot sauce, if using. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins