Peanut Chickpea Stew

2 Tbsp olive oil
3 yellow potatoes, diced
1 red onion, diced
1 red bell pepper, diced
1 Tbsp fresh ginger, minced or grated
6 cloves garlic, minced
6 tomatoes, diced (or 2 14-oz cans of diced)
1/2 cup tomato paste
1 Tbsp Sambal Oelek (sub with your favorite chili sauce)
1 1/2 cups (or two 15-oz cans) of chickpeas
1 cup natural peanut butter
1 can coconut milk
2 cups water (adjust for thickness preference)
1 large pinch of salt
1 tsp smoked paprika

optional for serving:
fresh lime juice
cilantro
hot sauce

1. Heat oil in a large saucepan over medium heat. Add potatoes and sauté until golden brown on all sides, about 10 minutes. Toss and stir frequently
2. Add onion, bell pepper, salt, and smoked paprika. Stir frequently until softened, 3-5 minutes
3. Add ginger and garlic and cook until fragrant, about 30 seconds
4. Add tomatoes and juice, tomato paste, sambal oelek, coconut milk, peanut butter, and chickpeas. Stir to combine. Add water to adjust thickness, if desired. Bring to a simmer, lower heat as low as it'll go, then cover. Continue cooking for 25-30 minutes, stirring as needed.
5. While the stew simmers, taste and adjust seasonings to your preference. This is also the time to add more peanut butter, tomato paste, sambal oelek, coconut milk, and water, if so desired.
6. Dish your bowl and add any of lime juice, cilantro, and/or hot sauce on top.