Brazilian Stew

1 teaspoon peanut oil
1 medium onion, chopped
3 cloves garlic, minced
1 Tablespoon minced peeled fresh ginger
1/2 habanero pepper, minced
1 cup water
2 14.5 ounce cans organic diced tomatoes, with liquid
1 12 ounce can Budweiser
1/4 cup natural peanut butter
2 cans chickpeas, rinsed and drained
1/2 cup light coconut milk
1/2 cup tightly packed cilantro, chopped
juice from 1/2 lime
1/2 teaspoon salt
freshly ground black pepper

Serve it over rice to soak up all the yummy sauce.

Heat oil in large pot over medium heat. Saute onion and garlic about 2 minutes. Add ginger and habanero and saute about 30 seconds. Add water, tomatoes with liquid, and beer. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes. Add peanut butter, chickpeas, and coconut milk. Increase heat and bring to a boil. Reduce heat and simmer 5 minutes. Add cilantro, lime juice, salt, and pepper. Check for seasonings.

Serving Size: feeds 4 with second helping

Number of Servings: 8

Recipe submitted by SparkPeople user MCDEVITT007.