Slow Cooker Chickpea Peanut Stew (vegan & gluten-free)

This Slow Cooker Chickpea Peanut Stew is a hands-off dinner that is full of vegetables and protein-packed chickpeas & peanuts. Easy to meal prep and freeze!

1 tablespoon Primal Kitchen Avocado Oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 medium celery stalks, diced
1 bell pepper, diced
3 cups water
1 tablespoon Better Than Bouillon Organic Vegetable Base
½ cup natural peanut butter
1 28-ounce can Bionaturae Organic Diced Tomatoes
2 tablespoons Napoleon Co. Tomato Paste
1 teaspoon Simply Organic Cumin
1 teaspoon Simply Organic Curry powder
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Simply Organic Ginger
1 ½ cups cooked Bob’s Red Mill Garbanzo Beans
3 cups spinach, chopped
½ cup cilantro, chopped
¼ cup Sunfood Wild Jungle Peanuts, chopped
3 cups cooked Bob’s Red Mill Whole Grain Medley*
Lime wedges, for serving

View the full recipe at Emilie Eats →