Helena and June made this African Curried Coconut Stew with Chickpeas in the South Arm Cooking Club for Seniors.

This African Curried Coconut Stew with Chickpeas is wonderful. The peanut butter adds an interesting flavour to this hearty stew.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno chili, seeded and finely chopped (optional)
• 2 large cloves garlic, minced
• 4 tablespoons peanut butter
• 1 teaspoon mild curry powder
• 1/2 teaspoon ground ginger
• 2 cups low-sodium vegetable broth
• 1 medium can chickpeas, rinsed and drained
• 1 medium can diced tomatoes
• 1/2 cup light coconut milk
• 3/4 cup cooked white or brown rice
• 2 tablespoons chopped fresh cilantro or parsley
• salt to taste

Source: adapted from Donna Klein’s Tropical Vegan Kitchen

Prep time: 20 minutes;  Cook time: 25 minutes;  Serves 4.

Instructions

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper and jalapeno. Cook, stirring, until softened about 5 minutes. Add garlic and cook, stirring constantly for 1 minute.

Add curry powder, ground ginger and peanut butter, stirring to coat vegetables. Add broth, chickpeas and tomatoes and bring to a boil over high heat. Reduce heat and simmer gently, uncovered, stirring occasionally, for about 10 minutes. Add coconut milk, rice and fresh herbs and cook, stirring occasionally until heated through, about 5 minutes. Season with salt to taste. Most canned items are loaded with salt. So, go light on the salt. Serve warm. Helena and June, thank you for making this delicious stew.