1

In a large pot heat 1 Tbsp olive oil over medium-high heat. Add onion and sauté for 3-4 minutes, until softened. Add garlic, peppers, tomato paste, cumin, and cinnamon. Cook for 1-2 minutes, stirring often, until fragrant.

2

Add vegetable broth and chickpeas with their can liquid to the pot. Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to medium-low, cooking for 8-10 minutes, stirring occasionally, until stew thickens slightly.

3

While stew is cooking, add peanut butter and ¼ cup warm water to a medium bowl, whisking to combine until smooth.

4

Add the peanut mixture, soy sauce, spinach, salt, pepper, and red pepper flakes to the stew. Roughly mash chickpeas with a potato masher to desired consistency, leaving some chickpeas whole.

5

Serve stew warm over rice or with naan. Keeps in an airtight container in the fridge for 2-3 days, or in the freezer for 1 month.

6

Substitutions: Substitute chopped kale or collard greens for baby spinach. Swap navy beans for chickpeas if you prefer. Substitute almond butter or alternate nut or seed butter for peanut butter. Omit crushed red pepper flakes if you don’t want spice. Alternately, increase red pepper flakes or add hot sauce for more heat.