African Peanut Stew

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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…

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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 

Serves 6 

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.

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