Turmeric Chickpea Stew

Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook for 1 to 2 minutes, until lightly browned and fragrant, stirring often.

To the pot, add the broth, peanut butter, rice, chickpeas, sweet potato, carrot, bell pepper, turmeric, paprika, onion powder, crushed red pepper flakes and salt. Bring to a boil over high heat, then reduce the heat to medium and cook, steadily bubbling, for 25 to 30 minutes or until the sweet potato and rice are tender (give them a taste to assess doneness). Grab a spoon with a little broth, then give the stew a taste. Add more salt, as needed.

Ladle into bowls and allow to cool slightly; the flavor and texture are better balanced when the stew is warm, not scalding hot. Garnish with the cilantro and a squeeze of lemon juice.

VARIATION: To make 2 1/2 cups of cooked chickpeas, place 1 cup of dried chickpeas in a bowl and cover with a few inches of cool water. Soak for 10 to 12 hours, then drain. Transfer them to a large pot or Dutch oven and cover them with several inches of cool water. Bring to a boil over high heat, then reduce the heat to medium-low and cook, bubbling gently at the sides, for 30 minutes. Add 1/2 teaspoon kosher salt, then cook for about 15 to 30 minutes more until tender, tasting every so often to assess doneness. (The cook time will vary based on differences among chickpea brands and soak time.)