African Peanut Stew
vegan, Gluten-Free, Soy-Free
1 1/2 small sweet potatoes (chopped into quarters)
3 peeled carrots (coined, then halved)
2 onions (mine were pretty small) - diced
3 cloves garlic, finely diced
1 tbsp fresh ginger, finely chopped
Half of a washed Swiss chard (approx 3 cups torn up) - substitute kale if desired
1 1/2 14 oz cans of chickpeas, washed
14 oz of good quality canned tomatoes
3 cups veggie broth
1 cup water
1/2 cup crunchy peanut butter (*always organic)
2 tbsp coconut oil
1 tsp cumin
1/2 to 1 tsp cayenne pepper
1- 2 tsp chili powder (feel free to add in more if you want some heat! I am a wimp with heat)
1 tbsp paprika
Himalayan sea salt to taste
*Serve with brown rice or quinoa
1.) In a big pot, heat coconut oil on medium. Add in onions, garlic and ginger. Sauté till onions start to become translucent. Do not burn garlic or ginger, so keep tabs. Stirring often.
2.) Add in sweet potato, carrots, some salt and all spices. Cook for about 10 minutes. Stirring occasionally.
3.) Add the tomatoes, veggie broth, water and peanut butter, stir. Bring this to a boil, then let simmer and cover with a lid to help the sweet potato cook.
4.) Add in the chickpeas once the sweet potato start to soften. Cook for approximately 30-40 min. Once the veggies are soft, it's done.
5.) Turn off the heat, stir in the Swiss chard.
6. Serve with brown rice or quinoa.