2 medium onions
3 cloves garlic
1 TBSP oil (olive or vegetable)
3 medium carrots
1 red bell pepper (or yellow or orange)
1 medium zucchini
1 can garbanzo beans (chickpeas)
1 quart water or broth
28 oz can crushed tomatoes (or tomato puree)
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
1 TBSP Spice by Rachel Sweet CHAI SPICES
1 package frozen spinach
1 cup creamy peanut butter
Wash the onion and garlic and peel off the papery outer skin. Dice the onion and mince the garlic and set aside. Wash the carrots, pepper, and zucchini and dice into bite-sized pieces. Add the oil to a large pot and heat on medium. Add the garlic and onions and cook 5 minutes. After the onions have softened, add the carrot, pepper, and zucchini and cook an additional 10 minutes.
While the vegetables are cooking, rinse the garbanzo beans in a colander and set aside. Add the quart of water or broth to the cooked vegetables, the can of tomatoes, the chickpeas, the tablespoon of SLIGHTLY SPICY CAJUN MIX, and the tablespoon of CHAI SPICES and stir well. Heat to almost boiling, then cover and turn the heat down to its lowest setting. Simmer for 15 minutes, then add the peanut butter and mix well. Add the frozen spinach and re-cover the pot. Allow to cook 5 more minutes, then shut the heat off and serve piping hot.