Make quinoa separately. It usually takes about 15 minutes.
Natural peanut butter
Chopped Dandelion greens, spinach or any other green that you prefer. I like the bitter flavor of dandelion in this particular mix.
One Jalapeno cut in half all seeds remaining
Half a vegetable bouillon, or a whole if you’re making it for more than two people. Same goes for the Jalapeno add more of them depending on how many you cook for.
Add the tomato sauce and some water in a pot, stir in the spices and the bouillon as it warms up, then add the chickpeas and let it simmer as you chop up the dandelion greens.
Add the rest of the ingredients and make sure the peanut butter stirs in evenly. You might want to soften it first to make sure you don’t have clumps of peanut butter in your dish. Another option is to add it in the beginning with the tomato sauce, bouillon and water.
I do like to add it last just to get a sense of how much peanut butter I want once the rest of the ingredients have cooked for a few minutes. I add just enough to give it a creamier look and to get extra protein.