Though this is more of a "soup" we had it for dinner tonight. Add a salad and a glass of wine, dinner on the patio went well. If serving guest, make sure no one has a peanut allergy.
Serve 6
1 Tbs. (15 ml) olive oil
1 diced organic onion
3 cloves of minced garlic
1 diced organic red bell pepper
1 organic sweet potato, cut into cubes
1 (28 ounce/790 g) organic diced tomatoes with juices
⅓ cup (75 ml) organic peanut butter or almond butter and peanut butter mixed
4 cups (1 liter) organic chicken or vegetable broth
1 (15 ounce/425 g) organic chickpeas, drained and rinsed
organic: spinach or torn kale leaves
cilantro or parsley for garnish
roasted organic peanuts
1. Sauté on medium heat, the onions and garlic in a skillet with the olive oil, about 5 minutes.
2. Add the bell peppers, sweet potatoes, and tomatoes with the juice. Simmer on medium-high for 5 more minutes.
3. In a bowl, whisk the peanut butter and 1 cup (250 ml) of the broth until there are no clumps.
4. Stir the mixture into the vegetables with the rest of the broth.
5. Cover the skillet and reduce the heat to medium-low. Simmer for 10-20 minutes, until the sweet potatoes are tender by inserting a folk.
6. Stir in the chickpeas and spinach and cook a little longer.
7. Ladle the stew into bowls and garnish with cilantro/parsley and roasted peanuts.
-modified The Oh She Glows Cookbook
