Need something warming after you shovel the drive way today? Try this simple and soothing stew out! Adapted from cookieandkate.com (photo credit goes to her as well!), this stew really is quick, easy, and satisfying. An added benefit, it is naturally gluten free and vegan!
Ingredients:
Directions:
Ingredients:
- 6 cups veggie broth
- 1 red onion, diced
- 4 garlic cloves, chopped
- 2 inch ginger piece, chopped
- 1/2 cup tomato paste
- 3/4 cut natural peanut butter
- handful of greens, chopped (collard greens or kale are best for this, but you can use spinach if you need and just add very close to the end of cooking)
- 1 can chickpeas, drained
Directions:
- Bring veggie broth to a boil and add onion, garlic, ginger.
- Cook for about 20 minutes.
- Meanwhile, whis the peanut butter, tomato paste together (you may need to use a cup of the hot broth to ensure that it is smooth).
- Pour the tomato-peanut butter mix in to the stew as well as the chickpeas and continue to simmer for 10 minutes.
- Add greens and let simmer for 5 more minutes.
- Serve alone or over some nutty brown rice, sprinkle with cilantro and chopped peanuts if you have them and enjoy!
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