If you know me well, or if you’ve been following this blog for a while, you’ll know that there are few things I love more than a good, hearty soup. Especially when it’s super easy to make, freezes well, is healthy, and has lovely, unique flavours. I actually have to force myself to make foods besides soup, because I remember that my freezer is still full from the last 3 times I made it. But seriously, hand me a big bowl of soup and a chunk of bread, and I’ll be the happiest person.
So it will come as no surprise that this peanut stew is one of the first things I chose to make from the OSG Cookbook. I’ve loved Angela’s blog for years now, and her cookbook does not disappoint. I might just have a few more things to share from it in the coming weeks…
This delicious stew is insanely simple, doesn’t take forever to cook, and is so, so yummy. Perfect served with some thick, crusty bread on a cold winter day.
African Peanut Stew
Adapted from The Oh She Glows Cookbook
1 tsp Extra Virgin Olive Oil
1 medium Sweet Onion, diced
3 cloves Garlic, minced
1 Red Bell Pepper, diced
1 Jalapeño, seeded and minced
1 medium Sweet Potato, peeled and chopped into 1/2 inch pieces
1 (28 oz/793 g) can diced tomatoes, with their juices
Sea Salt & Freshly Ground Black Pepper
1/3 cup Natural Peanut Butter
4 cups Chicken or Vegetable Broth
1 1/2 tsp Chili Powder
1 (15 oz/425 g) can chickpeas, drained and rinsed or 1 1/2 – 2 cups cooked Chickpeas
2 handfuls Baby Spinach or destemmed, torn Kale Leaves
Fresh Cilantro, for serving
Roasted Peanuts, for serving
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until the onion is soft and translucent. Add the bell pepper, jalapeño, sweet potato, and tomatoes with their juices. Increase the heat to medium-high and cook for 5 minutes longer, stirring as needed. Season with sea salt and black pepper.
2. In a medium bowl, combine the peanut butter and 1 cup of the broth until no clumps remain. Pour into the saucepan with the vegetables, along with the remaining 3 cups of broth, and the chill powder. Cover the pan and reduce the heat to medium-low. Simmer for 15 – 20 minutes, until the sweet potato is tender.
3. Stir in the chickpeas and spinach/kale and cook until the greens are wilted. Season with salt and pepper to taste. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.