ingredients:

• 2 Tbsp coconut, olive, or avocado oil
• 1 medium red or white onion, diced
• 1 large red bell pepper, diced
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
• 1 large pinch sea salt
• 2 14-ounce cans diced tomatoes
• 1/2 cup tomato paste
• 2-4 tsp chili garlic sauce
• 1 cup natural, salted peanut butter
• 2 cups light coconut milk
• 2 15-ounce cans chickpeas
• 2 cups water

instructions:

• Heat a large saucepan over medium heat. Cook onion, red pepper, garlic, and a large pinch of salt for 3-5 minutes.
• Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine.
• Add water until the desired thickness is reached.
• Bring to simmer, lower heat, cover and cook for 15-20 minutes.
• Serve as a stew, over rice, or with naan or pita.