Ingredients
1 tbsp Coconut Oil
1 Yellow Onion (medium, diced)
2 Garlic (cloves, minced)
1 tbsp Ginger (grated)
1 tsp Cumin
1 tsp Coriander 1 tsp Cinnamon 1 tbsp Turmeric 60 milliliters Water
65 grams All Natural Peanut Butter
475 milliliters Vegetable Broth
240 milliliters Unsweetened Almond
Milk
1 tsp Sea Salt
1 Red Bell Pepper (sliced)
1 Zucchini (sliced)
2 Carrot (medium, peeled and sliced)
655 grams Chickpeas (cooked)
1 Lime (juiced)
4 grams Cilantro (chopped)
Directions
1 Heat a large saucepan over medium-low heat and melt the coconut ail. Add the
onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
2 Add the spices and cook for 1 minute, until fragrant. Add the water to deglaze
the pan, then stir in the peanut butter.
3 Add the vegetable broth and almond mille. Stir until all is smoothly combined.
Add the salt.
4 Add the pepper, zucchini, carots and chickpeas and stir well to mix. Simmer
uncovered for 20 minutes, stirring occasionally.
5 Stir in the lime juice and cilantro. Divide into bowls, and top with more cilantro if
desired. Enjoy!
Note
Leftovers: Store in the fridge up to 4 days or freeze.
Serving Size: One serving is approximately 2 cups.