West African-Style Chickpea Peanut Stew
with garlic naan
This belly-warming number is inspired by the deeply flavourful cuisines of West Africa, where creamy peanut butter is often used to add thickness and body to soups and stews. Savour this cozy concoction of peppers, spices and chickpeas spooned up with garlic naan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
398 mL
Chickpeas
160 g
Sweet Bell Pepper
½ tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
2 unit
Naan Bread
(Contains: Soy, Milk, Wheat)
4 tbsp
Tomato Sauce Base
56 g
Baby Spinach
3 tbsp
Peanut Butter
(Contains: Peanuts)
1 tbsp
Moroccan Spice Blend
3 unit
Garlic, cloves
2 tbsp
Curry Paste
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Roughly chop spinach. Cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. In a large pot, heat 1 tbsp (2 tbsp) butter over medium-high heat. When butter is melted, add tomato sauce base, curry paste, peppers, Moroccan Spice Blend and three-quarters of the garlic. Cook for 1-2 min, stirring often, until toasted.
Add half the vegetable stock powder (use all for four portions), chickpeas with their can liquid and 1 cup (2 cups) warm water. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook for 8-12 min, stirring occasionally, until stew thickens slightly.
In a medium bowl, whisk together peanut butter and 2 tbsp (4 tbsp) warm water. To stew, add peanut butter mixture. Using a potato masher or wooden spoon, roughly mash chickpeas in stew, leaving some whole. (Tip: Leaving some chickpeas whole will add texture to the final dish!) Remove stew from heat. Add spinach. Stir until spinach wilts.
Brush naan with 2 tsp (4 tsp) oil. Season with salt and pepper. Sprinkle remaining garlic over top. Bake directly on the upper rack of the oven for 5-6 min, until crisp and golden. (TIP: Keep an eye on naan so they don't burn!) Roughly tear naan in half.
Serve stew with garlic naan on the side for dipping. Enjoy!
