Spicy West African Groundnut Stew
1 yellow or white onion, chopped
4 cloves garlic, crushed
1 tbsp olive oil
1 can crushed tomatoes or 6 ripe roma tomatoes, chopped
1 can rinsed and drained chickpeas or 1 1/2 cups home-prepared chickpeas
1 tsp paprika
1 tsp ground ginger
2 tbsp tomato paste
1 cube low-sodium vegetable bouillon
1/2 cup crunchy or smooth peanut butter
1 tsp soy sauce
1/2 tsp cayenne pepper
1/4 tsp ground cloves
1/2 tsp ground fenugreek
1/4 tsp cinnamon
1 tsp ground coriander
1 tsp turmeric
1/4 cup Indian-spiced peanuts
1/4 cup unsalted peanuts (follow toasting directions below)
Fresh ground black pepper to taste
Fresh ground sea salt to taste
1 bunch cilantro, chopped
Phew! Gather all your spices, and grind any whole spices if necessary. You can pair the paprika and ginger together, and the remaining cayenne through to the turmeric in a bowl altogether.
Chop your onions, peel garlic, and drain and rinse your chickpeas so they are ready to add. Heat olive oil in a pan on medium-high heat, then sear onions until clear. Add garlic and chickpeas cook until the onions and garlic are starting to brown.
Add the tomatoes, paprika, ginger, and tomato paste, stir to coat the chickpeas. Add enough water to make a "stew" consistency, then boil 3 minutes with the vegetable bouillon.
Stir in the peanut butter when the bouillon is dissolved. Mix in soy sauce and the rest of the spices, followed by about half the cilantro. Cook for another 2 minutes.
Toast the peanuts in a dry pan, shaking constantly to brown the peanuts. Remove from heat.
Spoon the stew into bowls and top with crunchy peanuts and fresh cilantro.