West African Peanut Stew

Ingredients

• 1 tsp extra virgin olive oil
• 1 medium sweet onion
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded, if desired, and diced (optional)
• 1 medium sweet potato, peeled and chopped into ½-inch pieces
• 1 (28-ounce) can diced tomatoes, with their juices
• Fine-grain sea salt and freshly ground black pepper
• 1/3 cup natural peanut butter
• 1 cup vegetable broth, more if needed
• 1 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 handfuls baby spinach or de-stemmed, or torn kale leaves
• Fresh cilantro or parsley leaves, for serving
• Chopped roasted peanuts, for serving

Instructions

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
2. Add the bell pepper, jalapeño (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, chili powder, and the cayenne (if using).
4. 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.
5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

Comments

1 cup of broth has always been enough when Robin made the stew.

This stew is excellent over rice (we’ve found brown rice is best) which could be leftover or made at the same time.

Makes 6 servings.

Historical Record

Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Robin got this recipe from her friend Nancy Dawe. Delicious.