Spicy Peanut Chickpea Curry
SPICY PEANUT CHICKPEA CURRY, A WINTER COMFORT FOOD
How’s winter been treating you? As a Canadian, I don’t really mind our winters. I mean it gets bad but there’s nothing two layers of pants and a goose jacket can’t fix! I think throughout my entire life, I got maybe 1 snow day ever because the schools had the same idea haha. Just bundle up, you’ll be fine.
For days like those, I just want to curl up at home with a cozy dish but since I still have to drag my butt to work (no snow days here either lol), I’ll settle for curling up in the break room with this delicious spicy peanut chickpea curry for my allocated lunch hour! This spicy peanut chickpea curry warms you inside out! This curry is so satisfying to eat in the winter and it is so rich as it’s made with peanut butter as the base.
So why did I pick peanut butter as the base of this curry? The peanut butter gives such a smooth creamy texture to the curry that it just coats your mouth when you take a spoonful. In addition to that, did you know that peanuts are a superfood? That’s right, right up beside those expensive ingredients that I cannot pronounce at health food stores, peanuts stack right up next to them at an affordable rate!
For every ounce serving of peanuts, you get 7 grams of protein, 19 vitamins and minerals, healthy fats, antioxidants, and fibre. Plus, they’re delicious, easy to snack on/carry around, and are budget friendly (who else blew all their money during Christmas? #oops). In this spicy curry, I have used peanut butter in addition to stirring in peanuts and sprinkled some on top as well as a garnish.
HOW TO MAKE THIS SPICY PEANUT CHICKPEA CURRY
1 onion chopped
5 cloves garlic
2 cans chickpeas
540ml per can
1 tbsp smoked paprika
salt & pepper to taste
5 tbsp smooth peanut butter
1 tsp chili flakes
1.5 tbsp gochujang paste Korean Hot Pepper
1/4 cup peanuts
1 can diced tomatoes
796ml 1 can coconut milk
2 cups spinach
1.In a large pan or skillet, add a drizzle of oil before adding in some diced onions, letting it sweat for a minute or so before adding in the garlic.
2. Add in your chickpeas, smoked paprika, salt, and pepper. Stir.
3. Add in your peanut butter and keep stirring it so it can melt in the heat.
4. While stirring, mix in the chili flakes gochujang paste, peanuts, and a can of diced tomatoes.
5. Finally, add in a can of (full fat) coconut milk and let everything simmer for 5 minutes, stirring occasionally. Stir in spinach before serving.
6. Serve with peanuts and a sprinkle of chili flakes on top (and optional dried basil as garnish and rice as a side) or store in airtight containers for the week.
If you have crunchy peanut butter and would like to use that instead, it works too! It’ll just have the extra peanuts in the dish from the peanut butter.