Lunch · African
African chickpea and spinach stew lunchbox
A spiced chickpea and spinach stew in a peanut-tomato base, reheats well.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 2 tbsp peanut butter, natural
- 400 g canned diced tomatoes
- 400 g canned chickpeas, drained
- 150 g baby spinach
- 300 g brown rice, cooked
Method
Heat the vegetable oil in a pot and sauté the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
Stir in the peanut butter, diced tomatoes and chickpeas, then simmer for 12 minutes.
Stir in the spinach and cook for 2 minutes until wilted.
Pack the stew into containers alongside the rice.
Reheat thoroughly before eating.