Aaron Goes Vegan

For one night only of course.  I prepared this recipe one evening when he was on his way home from work.  He dove right in and then asked, "Where is the shrimp?"  My less than kind response was, "Keep eating and you'll find them.  I think they settled to the bottom of your bowl."  Poor husband, but it is good to challenge his palette every now and then. 

Coconut-Peanut Chickpeas and Vegetables

1 tbsp olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

3 garlic cloves, minced

1 tbsp hot or mild curry powder

2 tbsp creamy peanut butter

1 (13.5 oz) can unsweetened coconut milk

3 cups cooked or 2 (15.5 oz) cans chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes

3 cups fresh baby spinach

Salt and freshly ground black pepper

Crushed unsalted roasted peanuts, for garnish

In a large saucepan, heat the oil over medium heat,  Add the onion and bell pepper, cover, and cook until soft, about 10 minutes.  Add the garlic and curry powder, stirring until fragrant, about 30 seconds.

Add the peanut butter and gradually stir in the coconut milk until well blended.  Add the chickpeas, tomatoes, and spinach, stirring to wilt the spinach, about 5 minutes.  Season with salt and pepper to taste. 

Simmer until how and the flavors are well blended, about 7 minutes.  Serve immediately, sprinkled with the peanuts.

I served this over rice, and it really was delicious.  Even though Aaron never did find the shrimp at the bottom, he managed to take the leftovers to work the following couple of days.