African Peanut Stew
Servings: 4 people
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- 1½ pounds (700 grams) sweet potatoes peeled and diced into large bite-size pieces
- 4 cups (1 liters) vegetable broth or more if needed
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (15 ounces) (230 grams) chickpeas drained and rinsed
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- ½ cup (125 grams) peanut butter best if creamy, without salt and sugar
- 6 ounces (170 grams) spinach substitute kale
- 1 lime squeezed
Serves well with
- Naan bread or whole grain rice
- Quick pickled red onions + crushed peanuts
- Heat 2 tablespoons olive oil in a large pot, add 1 large onion (chopped) and sauté for 3 minutes.Add 3 cloves garlic, 1 inch ginger (both grated), 1 teaspoon cumin, and ¼ teaspoon red pepper flakes and cook 1 more minute.
- Add 1½ pounds sweet potatoes (peeled and cut into large bite-size pieces), 4 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 can (15 ounces) chickpeas, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Bring to a boil, then stir in ½ cup peanut butter, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
- Now stir in the 6 ounces spinach and cook for a few seconds or until they wilt. Taste and adjust for salt.
- Top it with a small handful of crushed, toasted, unsalted peanuts, a generous squeeze of lime juice, and some pickled red onions.Serve with brown rice or bread – we recommend warm naan or pita bread to sop up the juices.
