I have been in such a soup and stew mood lately. Today I made African Peanut-Potato stew. It was so incredibly tasty. I can’t even believe how good it was. I wanted something warm and hearty (and healthy – we’ve been eating a LOT healthier lately) and oh my goodness it was perfect!
1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into small chunks
2 14.5 ounce cans chopped or diced tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
8oz green beans, cut in 1 inch pieces (fresh or frozen)
2 cups vegetable broth
¼ cup natural peanut butter
- In a large pot, mix 1/2 cup water, onion, jalapenos, ginger and garlic on medium heat. Cook, stirring occasionally for 5 minutes.
- Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute.
- Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter.
- Bring to a boil, reduce heat to medium/low heat and cover the pot and simmer for 30-40 minutes, or until potatoes are tender.
- Let it cool, then eat and enjoy!
I cooked it a bit differently and altered the ingredients a bit.
You can also use a pressure cooker but I prefer to use a stovetop.