Soul Soothing African Peanut Stew
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Ingredients:
- 1 tbs. extra virgin olive oil
- 1 medium Vidalia onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 medium sweet potato, peeled and diced into bite size pieces
- 1 – 28 oz. can San Marzano tomatoes (broken up when put in the stockpot) or diced, with the juice
- Sea salt and freshly ground black pepper, to taste
- 1/3 cup peanut butter
- 4 cups vegetable broth
- 1 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper (optional)
- 1 tbs. Sriracha Sauce (or you could use a ‘squirt’ with the other spices or alone, completely up to you! )
- 1 – 15 oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- Cilantro or parsley, for garnish (optional)
- Roasted peanuts, for serving
Directions:
In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.
Add bell pepper, sweet potato and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more.
In a medium bowl, whisk together the peanut butter with 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of vegetable broth, chili powder and Sriracha sauce or cayenne, if desired.
Cover the pan and reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is fork-tender. Stir in the chickpeas and spinach and cook until spinach is wilted, another 15 minutes. Season with salt and pepper to taste.
Ladle into bowls and garnish with cilantro/parsley and peanuts.