chick pea

Chick Peas and Vegetables with Coconut Peanut Sauce

This is a really quick, yummy recipe that is very easy to make. My hubby & I really liked it, but to be honest my kids didn’t. My teenagers don’t like too each much of anything I make unless it’s pizza. It’s been a difficult year dealing with their sudden teenager independence. They can eat a sandwich at this point or scrounge for whatever. I’m not making two meals, there is absolutely nothing wrong with this. If they refuse to eat it, that’s their problem.

On to the recipe!

Chick Peas & Veggies with Coconut Peanut Sauce

This makes a lot. I don’t know if it would freeze well, Likely, but I haven’t tried it. I just had this for lunch for a few days.

Ingredients:

  • 1 tablespoon coconut oil
  • 1/2 chopped onion
  • 1 whole bell pepper (I used two kinds, so 1/2 of each – it’s prettier!)
  • 3-5 cloves garlic (I like lots)
  • 1 tbsp curry powder (I used a mild one and it wasn’t enough zing – use a spicier one if you like spice)
  • 2 tbsp natural peanut butter (not the sugary Krap – I mean Kraft – kind)
  • 1 can (398mL or so) coconut milk (found in the International section of the grocery store in case you’re wondering 😛 )
  • 2 cans (398mL or so) chick peas (make sure you drain and RINSE these or you’ll be farting up a gas cloud)
  • 1 can (398mL or so) diced tomatoes (I save $ and buy the big can & use 1/2 for this and 1/2 for a chili later in the week)
  • 3 cups fresh baby spinach (I used super greens – use whatever you have in the fridge. You have greens in the fridge, right?)
  • salt & pepper
  • peanuts to sprinkle on top

How To:

  1. Get your rice cooking while you make this – I don’t want you to forget in case you’re one of those people who don’t read through a recipe BEFORE you start cooking. (Shut up! It was just that one time 😛 )
  2. Cook the onion & bell peppers in the coconut oil in a large sauce pan (like the one in my pic above) for 8-10 minutes (until soft)
  3. Add the garlic & curry powder, stirring to mix
  4. Add the peanut butter
  5. Gradually stir in the coconut milk until everything is smooth
  6. Add the chickpeas, tomatoes, and spinach & mix for about 5 minutes
  7. Add salt & pepper to taste & simmer everything for about 7 minutes – long enough for you to tidy up the prep mess!
  8. Serve over rice with peanuts sprinkled on top.

Less than 1/2 hour and your done. Very easy cleanup – the hardest part is chopping up the onion, cry baby! This isn’t a really strong flavor (that’s why I’d use more curry). However, your kids might like it better with less spice (mine wouldn’t eat it anyways because god forbid it has color in it; but yours are likely better behaved). It’s really quite a simple meal and very filling. There’s lots of protein to keep anyone going for a while.

This literally takes about 20 minutes to make and less than 10 to cleanup. Your claim that it takes too long to make something healthier for dinner is moot when making something this simple. Yes, it could be even healthier if you avoid the canned options here and go for adding your own cooked chick peas & tomatoes and coconut cream from raw powder instead. I’m going for a compromise (and I use organic whenever I can afford/fit it in).

As I mentioned, there is a lot of food here, so not only do you have a supper ready; put the leftovers together in a container and you’re done for lunch the next day. Don’t be a goof and push it to the back of the fridge. Put it right in front of your coffee cream so that you have to move it in the morning to get to it and then you’ll remember what’s for lunch.

How about you? Do your teenagers eat what you make or do they bitch and moan like mine do? Tell us your story in the comments!