Soul-Soothing Peanut Stew
Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick.
|1 tsp||extra-virgin olive oil|
|1||medium sweet onion, diced|
|3||cloves garlic, minced|
|1||red bell pepper, diced|
|1||jalapeno, seeded, if desired, and diced (optional)|
|1||medium sweet potato, peeled and chopped into 1cm pieces|
|1 x 793g can||diced tomatoes, with their juices|
|Fine-grain sea salt and freshly ground black pepper|
|85g||natural peanut butter|
|1l||vegetable broth, plus more as needed|
|1½ tsp||chilli powder|
|¼ tsp||cayenne pepper (optional)|
|1 x 425g can||chickpeas, drained and rinsed|
|2 handfuls||baby spinach or destemmed, torn kale leaves|
|Fresh coriander or parsley leaves, for serving|
|Roasted peanuts, for serving|
In a large saucepan, heat the oil over a medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
Add the bell pepper, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
In a medium bowl, whisk together the peanut butter and 250ml of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 750ml broth, chilli powder, and the cayenne (if using).
Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
Ladle the stew into bowls and garnish with coriander or parsley and roasted peanuts.
Have some leftover cooked rice? This soup is fabulous with some stirred in.