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.
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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