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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
398 ml
Pois chiches
160 g
Poivron
½ cs
Bouillon de légumes en poudre
(Contient: Soya, Sulfites)
2 pièce(s)
Naan Bread
(Contient: Soya, Lait, Blé)
4 cs
Base de sauce tomate
56 g
Bébés épinards
3 cs
Beurre d'arachide
(Contient: Arachides)
1 cs
Mélange d’épices marocain
3 pièce(s)
Gousses d'ail
2 cs
Pâte de cari
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cc
Huile*
0.06 cc
Sel*
0.06 cc
Poivre*
Ustensiles
Instructions
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!
