Thank you Angela Liddon and your Oh She Glows Cookbook! Her African Peanut Stew is a staple in our house. We serve it alone or over brown rice for an extra filling fall or winter meal. The kids love it, we love it – it’s a win-win!
I’ve copied the original recipe here, but I typically adapt it. I add more spinach, and omit the jalapeno; I also reserve the cayenne and Adam and I add it to our soup at the table. The chili alone in the recipe gives it significant warmth and the kids prefer without the cayenne.
I’ve also tried the recipe with almond and cashew butters, for anyone avoiding peanuts. Both were great, but I’ll admit, the peanut butter option is my favorite.
I also use our own broth, which I find adds significant flavour to any soup, stew or dal recipe.
Like most Oh She Glows recipes, I promise it’ll be a hit! 🙂
Soul-soothing African Peanut Stew
- 1 tsp extra virgin olive oil
- 1 medium sweet onion
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 jalapeno, seeded and diced (optional)
- 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
- 1 28-oz. can diced tomatoes, with their juices (*or 5-6 fresh tomatoes and 1 extra cup broth)
- salt and pepper to taste
- ⅓ cup natural peanut butter
- 4 cups vegetable broth
- 1 ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- 1 15-oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- Fresh cilantro or parsley, for garnish
- Roasted peanuts, for garnish (*optional)
- In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for five minutes, until onion is translucent.
- Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for five minutes. Season with salt and pepper.
- In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into large saucepan with remaining three cups vegetable broth, chili powder, and cayenne.
- Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender.
- Stir in chickpeas and spinach and cook until spinach is wilted.
- Ladle into bowls and garnish with cilantro/parsley and peanuts. You can add some leftover rice for a heartier meal, too.