SOUL-SOOTHING AFRICAN PEANUT STEW

Do you ever ask yourself which soup is your favourite one? Are you even a soup person? :) I am. I love a good soup, but it has to be veggie. I am not a vegetarian nor vegan, I eat meat, but not a big fan. Don't really want to discuss that in today's post, because nobody will read it - it would be way too long. :) So, let's leave that in the open, so we can discuss it in the near future. 

I posted this soup/stew on Instagram the other day and you guys loved it. I got so many questions about it, that in the end I decided to share the recipe here on the blog. You know, a win-win combination. A good content and happy readers. :D 

I don't think I ever told you, but I have this thing with cookbooks. A little fetish perhaps. :) Hm, anyone out there who knows what I'm talking about? Are we sharing the same passion? :D 

The one that I use the most and is also my all time favourite, is the one from Angela Liddon - Oh She Glows Cookbook. I already shared two recipes from her book (here + here), so this one is already the third one. :) 

Ingredients

1 tsp extra virgin olive oil

1 medium sweet onion, diced

3 cloves garlic, minced

1 red pepper, diced

1 jalapeno, seeded and diced (use less for less spicy)

1 medium sweet potato, peeled and chopped into 1/2 inch pieces

1 can diced tomatoes, with their juices (800 ml)

salt and pepper to taste

1/3 cup natural peanut butter

4 cups vegetable broth (or just use the veggie stock)

1 1/2 tsp chilli powder

1/4 tsp cayenne pepper 

1 can chickpeas, drained and rinsed (400g)

2 handfuls baby spinach or kale

fresh parsley, for garnish

roasted peanuts, for garnish and crunchiness

How to make it

1. In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for 5 minutes or until onion is translucent. 

2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 minutes more. Season the vegetable with salt and pepper.

3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder and the cayenne.

4. Cover pan and reduce heat to medium-low. Simmer for 10-20 minutes until sweet potato is tender. 

5. Stir in chickpeas and spinach (I used spinach, you can use kale or both) and cook until spinach is wilted.

6. Ladle into bowls and garnish with parsley and roasted peanuts. You can add some rice to the dish as well. 

That's it, I hope you will love it as much as I did. Also, the stew is great the next day as well, so you can take it with you and enjoy your homemade lunch at work. ;) 

PS: // SLO // Če bi kdo želel imeti slovensko verzijo recepta, naj mi sporoči, jo z veseljem pošljem. 

Love,  Maja 

✈