Ingredients
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1 tbsp canola oil
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1 cup diced onion
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2 zucchini
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1 (15 oz) canned chickpeas
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2 tsp garlic powder
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1/2 tsp black pepper
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1 (14.75 oz) can cream style corn
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1 (13.6 oz) can light coconut milk
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1/4 cup peanut butter
Steps
1
Heat the oil in a large pot over medium-high heat and add the onion. Cook onion until soft, about 2 min. While onion cooks, slice the zucchini into ½-inch rounds. Rinse and drain the chickpeas. Add zucchini, chickpeas, and garlic powder to the pot. Season with salt (in moderation) and pepper. Cook for an additional 2 min.
2
Add the remaining ingredients and stir well to mix. Bring to a boil and reduce to a simmer, stirring occasionally for 8–10 min. Serve by itself or over rice.
