Cook rice according to package directions and set aside.
In a 5-6 qt saucepan or stockpot, heat oil on medium. Add onions and jalapenos and saute, stirring occasionally, until tender, 5-7 minutes. Add garlic, curry powder and ginger and saute for 1 more minute.
Stir in broth, tomatoes and peanut butter. Add potatoes, chard and garbanzo beans and increase heat to medium-high heat. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender about 20 – 25 minutes. Season with salt if necessary.
Divide rice among serving bowls, top with stew and cilantro.
Original recipe called for 2-3 jalapenos but I only added 2 and the stew had a nice spicy kick to it.