Veggie Loaded African Peanut Stew

Veggie Loaded African Peanut Stew

If you are looking for a hearty, filling soup, you need to make this ASAP! It’s creamy, nutty, sweet, salty, and lightly spicy. I’m a big fan of sweet potatoes and peanut butter, so why not combine them together? I also added some quinoa, which also made it taste a bit nuttier. It is loaded with a variety of vegetables and can easily be adapted to your tastebuds. I personally added a ton of baby kale instead of spinach, zucchini, carrots, bell pepper, and garbanzo beans. Let’s just say we had lots of leftovers for lunch the next day. Mmmm…

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Veggie Loaded African Peanut Stew

If you are looking for a hearty, filling soup, you need to make this ASAP! It’s creamy, nutty, sweet, salty, and lightly spicy. I’m a big fan of sweet potatoes and peanut butter, so why not combine them together? I also added some quinoa, which also made it taste a bit nuttier.
Print Recipe
Veggie Loaded African Peanut Stew

Ingredients

  • 1 tsp extra-virgin olive oil
  • 1 medium sweet onion, diced
  • 3 cloves of garlic, minced
  • 1 red or yellow bell pepper
  • 1 green zucchini, diced
  • 2 carrots, peeled and diced
  • 1 jalapeno, seeded (optional)
  • 1 medium sweet potato, peeled and chopped into 1/2 inch pieces
  • 1 (28 ounce) can of diced tomatoes with juices
  • Fine-grain sea salt and freshly ground black pepper
  • 1/3 cup natural peanut butter
  • 4.5 cups of vegetable broth, plus more if needed
  • 1.5 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 (15 ounce) can of garbanzo beans, drained and rinsed
  • 1 cup cooked quinoa
  • 3 handfuls of chopped baby kale, spinach, or destemmed & torn kale leaves
  • Fresh cilantro leaves or parsley for serving (optional)
  • Roasted peanuts for serving (optional)

Instructions

  • In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes or until the onions look translucent.
  • Add the bell pepper, zucchini, carrots, 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 1 cup of the vegetable broth until there are no clumps. Stir the mixture into the vegetables, along with the rest of the vegetable broth, chili powder, and cayenne pepper.
  • Cover the pot with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes or until the sweet potatoes are fork tender.
  • Stir in the quinoa, chickpeas, and kale and cook until the kale is wilted. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and garnish with cilantro and roasted peanuts. ENJOY!
Servings: 6
Author: Valeria Graves