Spicy Peanut Casserole

This is a simple and tasty stir-fry creation. Thick and rich sauce loaded with flavour, lots of veggies including the kale, the king of veggies and the fibrous goodness of chickpeas. Enjoy!

Ingredients

1 tablespoon canola oil
½ of an onion (diced)
½ of a jalapeño pepper (veins and seeds removed & minced)
1 tablespoon garlic (minced)
1 red pepper (diced)
¼ cup all natural smooth peanut butter
½ cup coconut milk
½ cup chicken broth (homemade or low sodium)
1 bunch of kale (washed and chopped)
1 - 398ml can of chickpeas (rinsed and drained)
Salt and pepper to taste
½ cup peanuts (chopped)

Directions

Preheat a large fry pan on medium heat; add the oil and then the onion and jalapeño. Sauté until the onion begins to brown, stirring occasionally and then add the garlic and red pepper. Sauté for 2 minutes more stirring frequently.
Now add the peanut butter, coconut milk and chicken broth and stir until the sauce is combined. Add a little more broth if the consistency is too thick.
Now add the kale and the chickpeas. Simmer, stirring regularly until the kale is wilted and the chickpeas are hot. Season with salt and pepper to taste.
You are ready to serve. This dish is great on its own or if you want a protein boost, then serve with some cooked chicken or pork. Top with the chopped peanuts.

PREP 20 mins
COOK 10 mins