Soul-Soothing African Peanut Stew
March 31, 2016
March 31, 2016
To be honest, this recipe didn’t really appeal to me at first but I needed something new. And, it looked easy. Soup is always easy. We work so hard at everything else, so why do we have to work hard in the kitchen? We shouldn’t have to and the soul-soothing thing was….I didn’t have to.
This stew is creamy, satisfying and definitely packs a punch! Which I find to be appealing to the male species. 🙂
Again, derived from the brilliant Angela Liddon of Oh She Glows, I bring you her African Peanut Stew. Prep time is 20 minutes and cook time is about 30 minutes. It is gluten-free, soy-free, sugar-free and grain free! It’s good for the brain and the heart! Double whammy!
1 teaspoon extra virgin olive or coconut oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno, seeded, if desired, and diced
1 medium sweet potato, peeled and chopped into 1/2″ pieces (I never peel my potatoes. Just wash ’em good because the skin has so many great minerals and nutrients)
1- 28 oz. can diced tomatoes, with juices
Salt & Pepper
1/3 cup natural peanut butter
4 cups veggie broth, plus more if needed
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 – 15 oz. can chickpeas, drained and rinsed
2 handfuls baby spinach (or favorite leafy green)
Fresh cilantro &/or parsley for topping
Roasted peanuts for serving
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent.
Add the bell pepper, jalapeno, sweet potato, and tomatoes with their juices. Raise the heat to medium high and simmer for 5 minutes or more. Season the veggies with salt and pepper.
In a medium bowl, whisk together the peanut butter and 1 cup of the veggie broth until smooth. Stir the mixture into the veggies along with the remaining 3 cups broth, chili powder, and the cayenne.
Cover the pan with a lid and reduce heat to medium-low. Simmer for 10-20 min., or until the sweet potato is fork tender.
Stir in the chickpeas and spinach and cook until spinach is wilted. Season with salt and pepper to taste.
Ladle the stew into bowls and garnish with cilantro and peanuts!