Get your Peanut Fix with this – Peanut African Stew
This is one that I need to credit my wonderful aunt for introducing me to. She made it for Christmas 2016…Ive been asking for a full year and finally got my hands on it. I recommend going the organic route on all the ingredients if possible. This also meets the Vegetarian and Vegan profiles and is ready to go in under an hour.
First start by sauteing one diced onion and three cloves of chapped garlic. Let cook for 5 minutes
Add: 1-2 diced bell pepper(I went with red and yellow), 1 diced jalapeno , 1-2 chopped sweet potato, 2 diced tomato (with their juice, 1 chopped celery stalk, 1 chopped carrot
Raise the heat to medium-high and simmer for 5 -10 more minutes (the more veggies the longer it needs) . Season the vegetables with salt and black pepper.
In a bowl, whisk together 1/2 cup of organic peanut butter and 1 cup of Low Sodium organic vegetable broth until no clumps remain. Stir the mixture into the vegetables along with 3 additional cups of broth. Season with 1 teaspoon if Chili Powder, and 1/4 teaspoon of Cayenne Pepper.
Feel free to get creative and add some additional veggies or grains. I like to occasionally add celery, carrots, radishes and quinoa.
Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
Stir in you beans of choice (black, kidney or chickpeas) and your leafy greens of choice (I usually go with spinach or kale) and cook until the greens are wilted. Season with any more spices for taste
Enjoy!
– fin
1 Hour Start-to-Finish
Ingredients List:
1 – medium sweet onion, diced
3 – cloves garlic, minced
1-2 -bell pepper, diced
1 – jalapeno, seeded, if desired, and diced
1-2 -medium sweet potato, peeled and chopped into 1cm pieces
2 -diced tomatoes, with their juices
Fine-grain sea salt and freshly ground black pepper
1/2 -cup Organic Natural peanut butter
1-2L -vegetable broth, plus more as needed
1½ tsp -chilli powder
¼ tsp -cayenne pepper
1 can – chickpeas, drained and rinsed
2 handfuls -baby spinach or torn kale leaves
Credit : TheHappyFoodie for the base recipe
