Makes:
8 portions
Prep Time:
Cooking Time:
15 minutes
Ingredients:
1 small red onion diced finely
2 garlic cloves, minced
1 1-inch piece of fresh ginger, chopped
2 tbsp tomato paste (or curry)
1/4 tsp turmeric
2 tbsp soy sauce (tamari)
1 can (15 oz) chickpeas, drained and rinsed
1 can full-fat coconut milk
3 tbsp peanut butter
1 can of peas, drained and rinsed
Juice of one lime
2 handfuls of spinach
Parsley and crushed peanuts to garnish
Instructions:
In a large saucepan over medium heat, combine the olive oil, red onion, garlic, ginger.
Sauté until the onion becomes translucent, about 3 minutes.
Stir in the tomato paste, turmeric, and sou sauce.
Toss until fragrant, about 2 minutes.
Add the chickpeas, 1/2 cup of water, coconut milk, and peanut butter.
Stir, bring to a boil, and then simmer for 5 minutes.
Add the green peas, lime juice, and spinach.
Stir until the spinach has wilted, about 2 minutes.
Garnish with crushed peanuts and parsley.
Serve with rice.
Enjoy!
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