Name: 1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 (Bowls)
Ingredients: 2 Tbsp coconut, olive, or avocado oil ((if avoiding oil, sub water)); 1 medium red or white onion, diced; 1 large red bell pepper, diced ((seeds and stems removed)); 6 cloves garlic, minced ((6 cloves yield ~3 Tbsp or 18 g)); 1 large pinch sea salt; 2 14-ounce cans diced tomatoes; 1/2 cup tomato paste; 2-4 tsp chili garlic sauce ((we like Huy Fong Foods brand // or sub cayenne to taste)); 1 cup natural, salted peanut or almond butter ((creamy or chunky)); 2 cups light coconut milk; 2 15-ounce cans chickpeas, rinsed and drained; 2 cups water, depending on desired thickness; Cauliflower Rice, Rice, or Quinoa; Fresh lime juice / lime wedges; Naan or pita; Cilantro or basil