So recently, I found a KILOGRAM of peanut butter (Pip and Nut brand – I had a LOT of messages on Instagram asking where I found it!) for a very good price in my local supermarket (Dunnes Stores should have me on commission really), and of course couldn’t leave it behind. I then of course wanted to make LOTS of peanut-tastic recipes with it, and am still (two weeks later, it’s lasting me, but also requiring quite a bit of self-control!) adding a spoon (or two!) to my breakfast oats every morning. So for a quick and easy vegetarian lunch this week I was working from home and decided to put together a peanut butter chickpea curry recipe – we all know I LOVE chickpeas! And happily, the result was utterly delicious, tasting just as good (if not better!) when heated up the next day too! I can’t wait for you guys to try this one – let’s cook!
Recipe (Serves 4)
- 1 tbsp extra virgin olive oil
- 1 red onion
- 1 garlic clove
- 1/2 tsp of turmeric
- 1/2 tsp mild chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tbsp of honey (trust me! You could add a pinch of maple syrup either)
- 2 heaped tbsp of peanut butter (crunchy or smooth, both are equally delicious!)
- 1 400g tin of chickpeas
- 1 400ml tin of chopped tomatoes
- 1 400ml tin of coconut milk (light or full, whichever you prefer!)
- 1 red bell pepper (or whatever colour you can find in your local store!)
- 2 cups of washed broccoli florets
- A twist of black pepper (to season)
- To Serve: Brown Rice, or Quinoa (or your favourite wholegrain!) or cooked sweet potato is another favourite of mine
- Prepare your veggies and garlic by peeling and mincing the garlic, and then peeling and dicing the onion, de-seeding the pepper and dicing it into chunks, and washing the spinach leaves and broccoli florets.
- Heat the olive oil in a medium size pot on medium heat, then add the garlic and onions. Cook for 3-4 minutes until the onions are translucent.
- Add the broccoli and red pepper chunks, and cook for another 3-4 minutes.
- Add the spices and cook for another 3-4 minutes until the onions are coated.
- Add the chopped tomatoes and coconut milk, and mix everything together.
- Add the chickpeas, honey and peanut butter and stir them into the liquid.
- Season, bring to the boil, stir again and then turn down the heat and simmer for about 15 minutes.
- Once that’s done, you’re good to go! Serve with your side of choice as I’ve suggested above!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x