African Peanut Stew

I was babysitting my favorite little friend Annie and  caught scent of something delectable-smelling coming out of her mother’s kitchen. Upon investigating, I found the dish she was preparing contained a few of my favorite things: chickpeas, sweet potatoes, and peanut butter. What a combination! I had the recipe copied and vowed to make it the very next day. I did, and it is delicious! I gave some of it to my room mates and they were skeptical of the peanut flavor, but turns out it is very subtle and sweet, and they loved it.

African Peanut Stew (Thanks Jackie!)

2 Tbsp of Peanut Butter
2 Tbsp of Olive Oil
2 cups chopped onion
6 cups of cubed sweet potato
1 Tbsp of cumin
2 15oz. cans of chickpeas
24 oz vegetable broth
28oz diced tomatoes (canned)
Salt and peper to taste

Heat oil in a dutch oven or other large pot and sauté onions for 7 minutes or until lightly browned. Add all other ingredients and bring to a boil. Turn down to medium heat and simmer for 30 minutes or until potatoes are cooked through. I like this with avocado and parsley, my friend Kevin likes it with hot sauce!

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