1tablespoonpure maple syrup, this helps with the acidity of the tomatoes
1 ¼cuplite coconut milk, or more if you like it creamier
1teaspooncreamy peanut butter or nut butter, optional
2 to 3cupsspinach, roughly chopped (can sub with another leafy green like kale or swiss chard, if you prefer)
salt, to taste
Suggested Accompaniments/Toppings:
a grain of your choice
A tiny drizzle of olive oil
fresh cilantro leaves
freshly baked bread or naan
Equipment
medium saucepan
Instructions
In a medium pot or high lip saucepan, drizzle in olive oil, over medium-low heat. Add in the onion and sauté until the onion become slightly translucent, about 5 minutes. Stir in the tomatoes and sauté for 8 to 10 minutes or until they start to break down a bit.
Stir in the ginger root, garlic, turmeric, cayenne pepper, smoked paprika, ground black pepper, coriander, and cumin. Mix that all in well together sautéing for a couple more minutes to enliven the spices. Turn the heat to low and stir in the vegetable broth, chickpeas, pure maple syrup, coconut milk, and add in peanut butter.
Stir, cover the pot, and simmer for 20 to 30 minutes. (I like my chickpeas to be as soft as possible, so I like to cook my stew on the longer side.) Taste your stew and add salt or additional seasonings, if needed.
Stir in the spinach and simmer until wilted. Serve with your choice of accompaniment, if using and enjoy.