Creamy Vegan Peanut and Chickpea Stew! Easy Vegetarian and Vegan Meal

Описание: Creamy and hearty peanut and chickpea stew. Get the recipe below.
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Peanut and chickpea stew
Serves 4
Ingredients:

2 onions, sliced
2 green peppers, sliced
4 garlic cloves, crushed and sliced
½ green chili, deseeded and sliced
15g fresh ginger, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
2 tbsp tomato puree
1 can coconut milk
1 can chopped tomatoes
1 can chickpeas, drained and rinsed
50g peanut butter
1 lime, juiced
1 small handful of coriander, roughly chopped
25g peanuts, toasted

For the rice:
200g white rice, rinsed
¼ tsp turmeric
¼ tsp ground coriander
⅛ tsp grated nutmeg
300ml water or vegetable stock

For the spinach:
200g fresh baby spinach
20g dessicated coconut
1 tsp cumin seeds
½ lime, juice

Method:
Preheat the oven to 220C.
Heat up a heavy bottomed sauce pan over a medium heat.
Add 1 tbsp olive oil followed by the sliced garlic, let sizzle for a few 30 seconds then add the sliced onions.
Reduce the heat and slowly cook the onions in the garlic infused oil for 10-15 minutes or until golden and sticky.
Roast the peppers in 1 tbsp rapeseed oil for 15 minutes until slightly charred.
Add the ginger, chillies and dried spices to the onions and cook for 1 minute stirring continuously .
Add the tomato puree and cook for 30 seconds.
Add the chopped tomato, coconut milk, peanut butter, chickpeas, half a can of water and stir to combine.
Simmer for about 15-20 minutes or until thick and creamy. Add the peppers, lime juice and half the coriander.
Enjoy with rice, sautéed spinach and garnish with fresh coriander and toasted peanuts.

For the rice:
Heat up 1 tsp olive oil in a medium heavy based saucepan.
Add the rinsed rice and stir until any excess water from rinsing has been evaporated.
Add the dried spices, a pinch of salt and stir to coat.
Add the water and bring to a boil, reduce to low heat and place a lid on top.
Cook for 12-15 minutes or until all the water is absorbed.
Remove from the heat and place a tea towel on top and allow the rice to steam for 5-10 minutes.
Remove the tea towel and fluff up with a fork.

For the spinach:
Add the desiccated coconut and cumin seeds to a dry medium frying pan over a medium-low heat.
Cook for 5-8 minutes stirring or tossing regularly until the coconut is golden brown.
Add 1 tsp olive oil followed by the spinach saute until wilted.
Finish with salt, pepper and a squeeze of lime juice.

0:00 Intro
0:20 Peanut stew
4:18 Fluffy spices rice
5:00 Coconut and cumin spinach