Soul-Soothing African Peanut Stew – from Oh She Glows Cookbook
The Oh She Glows Cookbook has to be one of my favorites ! Every recipe is super simple and super delicious ! I even happen to crave this delicious stew all year long, even in Spring and Summer. Peanut Butter is so fun to cook with !
Serves 6 or more
*2 tsp Olive oil
1 medium sweet onion, diced
3 cloves or more of garlic, minced
1 red bell pepper, diced
1 jalapeno, seeded if desired and diced (optional)
1 medium sweet potato, peeled and chopped into I/2 inch pieces
28 ounce can diced tomatoes, with their juices
fine sea salt and freshly ground black pepper
4 cups vegetable broth
1/3 cup of peanut butter (natural)
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
1 x 15 ounce can chickpeas, drained and rinsed
2 handfuls of baby spinach or destemmed torn kale leaves
fresh cilantro or parsley, for serving
roasted peanuts, for serving
*The original recipe called for a tsp of oil, I used 2 tsp. This recipe is also delicious with coconut milk blended in. Add 1 can full fat coconut milk to the above recipe along with the broth and spices.
1. 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.
2. Add the bell pepper, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and the cayenne.
4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10-20 minutes, or until the sweet potato is fork-tender.
5. Stir in the chickpeas and spinach or kale and cook until leaves are wilted. Season with salt and pepper to taste.
6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.
I dare you to just have one bowl !!