African Chickpea and Spinach Stew

I got this recipe from Vegetarian Times magazine. This is a delicious and easy meal to make. Lately, I've been leaving out the spinach entirely because there hasn't been any that looked fresh enough in stores. I have to say that I almost prefer it without the spinach. If you do decide to leave it out, it becomes almost like a curry, and it could be good served with rice, though I haven't tried that yet.

2 tsp olive oil
1 medium onion, chopped (about 1 c)
1 clove garlic, chopped (about 1 tsp)
1/4 c smooth natural peanut butter (I've also used crunchy with no discernible difference)
2 c low-sodium vegetable broth (or chicken broth), divided
1 tsp paprika
1 tsp coriander
1/4 - 1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 can diced tomatoes
2 oz. spinach, chopped (about 2 c)

Heat oil in large pot over medium heat. Add onion, saute 5 minutes until soft and golden. Add garlic, cook 2-3 minutes more until browned. Blend peanut butter and 1/2 c broth in food processor to make a smooth paste. Blend in remaining broth. Add paprika, coriander, and cayenne to onion mix. Saute one minute, until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes. Simmer 5 minutes. Season with salt and pepper. Add spinach just before serving.

257 calories, 13 g fat, 9 g fiber, 11 g protein per serving. Serves 4.