Peanut Butter Curry Chickpea Stew
Serving Size: 10
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top StoveIngredients
- 7 teaspoon coconut oil
- 2 yellow onion large, diced
- 5 clove garlic minced
- 7 teaspoon fresh ginger grated
- 2 1/2 teaspoon ground cumin
- 2 1/2 teaspoon coriander
- 2 1/2 teaspoon ground cinnamon
- 7 teaspoon ground turmeric
- 10 tablespoon water
- 10 tablespoon peanut butter all natural
- 5 cup vegetable broth
- 21/2 cup unsweetened almond milk
- 21/2 teaspoon sea salt
- 2 red bell pepper large, sliced
- 2 zucchini large, sliced
- 5 carrot medium, peeled and sliced
- 75 ounce canned chickpeas rinsed and drained
- 3 lime juiced
- 10 tablespoon fresh cilantro chopped
Instructions
- Heat a large saucepan over medium-low heat and melt the coconut oil. Add the onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
- Add the spices and cook for 1 minute, until fragrant. Add the water to deglaze the pan, then stir in the peanut butter.
- Add the vegetable broth and almond milk. Stir until all is smoothly combined. Add the salt.
- Add the pepper, zucchini, carrots and chickpeas and stir well to mix. Simmer uncovered for 20 minutes, stirring occasionally.
- Stir in the lime juice and cilantro. Divide into bowls, and top with more cilantro if desired.
Reheating Instructions
Heat in the microwave on high power until heated through, or on the stove top over medium. Store in the refrigerator up to 4 days or freeze.
Nutrition
Calories: 562kcal | Carbohydrates: 76g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 3366mg | Potassium: 1073mg | Fiber: 21g | Sugar: 18g | Vitamin A: 6274IU | Vitamin C: 51mg | Calcium: 474mg | Iron: 8mg