This is a great dish that was posted by my wonderful co-host, Linda, on my Vegan World Cuisine group (http://www.care2.com/c2c/groups/disc.html?gpp=10159&pst=688573)on Care2. You can find the recipe on the "West Africa Mains and Sides" thread.: Nigerian chickpea stew with peanut sauce. The recipe can easily be adapted to non-fat cooking by sauteeing the onions, etc., in stock or water. No big deal. There is 1-1/2 Tbsp peanut butter in the sauce, but spread over 6 servings that's a very small amount. I went for it! The photo, however, was taken before I remembered to sprinkle the top with spirulina. That adds a great extra taste.
Today we had it for the second time (will power exerted not to eat it all up on three consecutive meals!), and because we were late home from town we simply made some couscous rather than rice, which was ready by the time the stew was reheated.
To go with it, the dh made a light salad of baby spinach, a little onion, celery, sliced pear and craisins, which we dressed with a mix of rice vinegar, balsamic vinegar, a tsp of minced ginger (out of a jar) and a tsp of mirin.