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Sweet Potato Stew

Peanut Sweet Potato Stew Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 2 large sweet potatoes (about 1½ lbs), peeled and cut into ¾-inch chunks
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ cup creamy natural peanut butter
  • 5 oz fresh baby spinach
  • Salt, to taste
  • Chopped roasted peanuts and cilantro, for serving (optional)

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook 5 minutes until soft. Add garlic and ginger, cook 1 minute.
  2. Stir in cumin, coriander, and cayenne; cook 30 seconds. Add diced tomatoes and cook 2 minutes, scraping up any browned bits.
  3. Add vegetable broth, sweet potatoes, chickpeas, and peanut butter. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook 20 to 25 minutes until sweet potatoes are fork-tender.
  4. Remove from heat. Add spinach and stir until wilted, about 2 minutes. Season with salt to taste.
  5. Ladle into bowls and top with chopped peanuts and cilantro if using. Serve hot.

Notes

The stew will thicken as it cools. When reheating, add a splash of water or broth to loosen it up. It tastes even better the next day.