Index

African Peanut Sweet Potato Stew

Ingredients

• 1 medium white sweet onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium sweet potato, peeled and chopped into 1/2 inch pieces, I used white skin, white flesh variety
• 1 28 oz can diced tomatoes, with their juices
• Salt, if desired, and freshly ground pepper
• 1/3 cup natural peanut butter
• 4 cups vegetable broth, split use, plus more for sautéing. 
• 1 teaspoon chile powder
• 1 tablespoon curry powder
• 1 teaspoon cumin, ground
• 1 15 oz can garbanzo beans, drained and rinsed
• 2 cups baby spinach, lightly chopped
• Roasted peanuts, for serving, optional

Instructions

Add onion to a heated large saucepan. Dry saute over medium heat, 5 minutes, stirring once or twice, adding a bit of broth if necessary to keep from sticking. Add garlic, stir 1 minute.

Add bell pepper, sweet potato, and tomatoes with juice. Raise heat to medium-high and simmer for 5 more minutes. Add garbanzo beans. Add salt, if desired and pepper to taste.

In a medium bowl whisk together the peanut butter and 1 cup broth until no lumps remain. Add spices. Stir into the vegetable mixture and add the remaining 3 cups of broth, bring to a simmer.

Cover pan with a lid, reduce heat to medium-low. Simmer 20-30 minutes, or until sweet potatoes are fork-tender.

Stir in the spinach and cook until the spinach is wilted.  (Just a few minutes.) Taste for seasonings.

Ladle into bowls and top with roasted peanuts if using. Serve over rice if desired.

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