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)

Ingredients

• 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

Method

1. 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.
2. 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.
3. Add the broccoli and red pepper chunks, and cook for another 3-4 minutes.
4. Add the spices and cook for another 3-4 minutes until the onions are coated.
5. Add the chopped tomatoes and coconut milk, and mix everything together.
6. Add the chickpeas, honey and peanut butter and stir them into the liquid.
7. Season, bring to the boil, stir again and then turn down the heat and simmer for about 15 minutes.
8. 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