Hey Guys!

Look what this lucky gal got in the mail yesterday:

Yes, 6 jars of pure awesomeness!

Peanut Butter isn’t very common in Italy, and The only kind you can find in normal supermarkets has hydrogenated vegetable oil in it….nooooo thanks.

Of course there always are little shops that sell international food, but lets just say they’re not exactly cheap .

As a consequence, I’ve been making my own peanut butter lately, but it’s quite a long process. Sometimes the process of shelling peanuts takes longer than one movie…not too fun.

Thankfully, amazon.co.uk decided it was about time they could ship food to Italy, so I am now a happy camper with 6 jars of peanut butter!

In honor of such an occasion, here is a special Peanut Butter-y recipe:

Chickpea Peanut Stew

serves 4-5

1 onion

1 celery stalk

1 carrot

2 garlic cloves, minced

2 tsp olive oil

3-4 medium sized potatoes

1 15-oz can crushed tomatoes

1 1/2 cup chickpeas, cooked

1/2 cup peanut butter

1/2 cup peanuts

1/2 – 1 cup water

1 tsp salt

dash of pepper

1/4 tsp chili powder

1/4 tsp ginger

Dice the onion, celery stalk and carrot, sauté with minced garlic and olive oil for 5-10 minutes on medium, until tender.

Chop the potatoes, add to the sautèd veggies, then add can of tomatoes, peanut butter, peanuts, chickpeas, water and spices.

Cover and simmer for 50 minutes. Adjust spices as needed.

I actually love the combination of peanut butter and potatoes, and I think this stew goes perfectly well with rice.