Chickpea Stew with Peanut and Rice

Ingredients

• Chickpeas1/2 cup (100 g)
• Rice1 cup (200 g)
• Spinach1 cup (30 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Peanut1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and rice.

2. 2

   Step 2

   Chop the garlic and onion. Next, peel and dice the carrot.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the onion with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5 minutes over medium heat or until the onion gets translucent.

5. 5

   Step 5

   Then add the garlic, stir and add the cooked chickpeas, carrot and some liquid (water or broth)

6. 6

   Step 6

   Add salt and pepper to taste, turmeric and if you want, some ground chili pepper. Once boiling, let cook for 5-8 minutes over low heat.

7. 7

   Step 7

   Once the beef has a brownish color, add the fava beans.

8. 8

   Step 8

   Put the rice at the base and add the chickpea stew on top. Sprinkle with peanut and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Stew with Peanut and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.