Another Sweet Potato Peanut Stew
Another Sweet Potato Peanut Stew
I was browsing online for some new vegetarian dinner inspiration and found an Oh She Glows recipe that sounded healthy and hearty. I made it and my fiancé and I loved it! And I was excited because I thought yay I found a new recipe to post on the blog! And then I went to my blog and realized I already had a similar peanut stew recipe that included sweet potatoes. I contemplated not posting a second one, but they are quite different. Plus I made quite a few adaptations from the original recipe and I wanted to record my version for my own reference.
INGREDIENTS
1 yellow onion
1 jalapeño pepper
1 large medium potato
1 red or green bell pepper
1 tbsp. olive oil
1 1/2 tbsp. chopped garlic
1 1/2 tbsp. chili powder
1 tsp. paprika
1/2 tsp. cayenne
1 can diced tomatoes
2 cups vegetable broth
1 can chickpeas, drained and rinsed
1/2 cup peanut butter (I recommend salted all-natural)
Salt and pepper to taste
1/4 cup chopped peanuts
YIELD
6 servings
TIME
Prep - 10 minutes
Cook - 35 minutes
TOOLS
Large pot
DIRECTIONS
Prepare the vegetables: finely chop the onion, mince the jalapeño, cube the sweet potato, and dice the bell pepper.
Heat the olive oil in a large pot over medium heat. Add onions and cook for 4 minutes. Add in garlic and jalapeño and cook for another 2 minutes.
Add in chili powder, paprika, cayenne and mix well. Add in sweet potatoes and stir to coat, cook for 5 minutes and stir occasionally to prevent any burning.
Add in diced tomatoes with their juices and vegetable broth. Add in drained chickpeas and the bell pepper.
Cover and bring to a boil. Add in peanut butter, salt and pepper, and stir to incorporate completely.
Cover again and reduce heat to low to simmer for 15 - 20 minutes until sweet potatoes are tender.
Serve alone or over brown rice. Top with chopped peanuts. My fiancé also highly recommends adding some sriracha.
Recipe adapted from Oh She Glows Cookbook
