african peanut stew - idiot's kitchen · idiot’s kitchen recipe – african peanut stew !...
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Idiot’s Kitchen Recipe – African Peanut Stew Recipe from www.idiotskitchen.com -‐ Adapted from The Oh She Glows Cookbook
Ingredients: 2 Tablespoons olive oil 1 medium onion, chopped 3-‐4 cloves garlic, finely chopped 1 red bell pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1 large sweet potato, peeled and cut into 1-‐inch cubes 1 (28 oz.) can diced tomatoes 1/3 cup peanut butter 1 (32 oz.) carton vegetable broth (4 cups), divided 1½ teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Pinch (¼ teaspoon) cayenne pepper (or more to taste) 1 (15 oz.) can chickpeas, drained & rinsed 3 cups baby spinach (2-‐3 big handfuls) Salt & Pepper Dry Roasted Peanuts for serving Heat 2 Tablespoons of olive oil in a large soup pot or dutch oven over medium heat. Add 1 chopped onion and 3-‐4 cloves of finely chopped garlic and sauté for 5 minutes until tender and golden but not browned. Add the chopped red bell pepper, jalapeno, and cubes of sweet potato. Add 1 (28 oz.) can of diced tomatoes and their juices. Raise the heat to medium high and simmer for 5 minutes.
In a medium bowl, combine 1/3 cup peanut butter and 1 cup vegetable broth and whisk until smooth. Add the peanut butter mixture to the soup pot then pour in the remaining 3 cups of vegetable broth. Season with 1½ teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of cayenne pepper. Add salt & pepper to taste. Cover, reduce the heat to low, and simmer for 15-‐20 minutes or until the sweet potato chunks are tender. Add 1 can of drained and rinsed chickpeas and 2-‐3 big handfuls of baby spinach. Taste and adjust the seasonings adding more cayenne if you’d like a spicier soup. Ladle into bowls and top with dry roasted peanuts. Makes 6 servings and is great leftover.