West African Groundnut Stew
Ingredients
- 1 Tablespoon canola oil
- 16 ounces onion medium diced (2 medium onions)
- 6 garlic cloves grated
- 2 Tablespoons fresh ginger root grated
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 2 Tablespoons tomato paste
- 2 pounds sweet potatoes peeled, medium diced
- 16 ounces tomatoes medium diced
- 1 quart vegetable broth (1 quart = 32 ounces = 4 cups)
- 1 scotch bonnet Chile stem removed (or other hot pepper)
- 1 teaspoon salt
- 3/4 cup creamy unsweetened peanut butter
- 16 ounces of chickpeas (garbanzos) cooked (1 can drained & rinsed)
- 1 bunch of spinach cut into 1-inch pieces (can also use kale)
- 1 bunch of chopped cilantro
- 1/2 cup of chopped peanuts roasted
Instructions
- In a large pot, heat the oil on medium heat and sauté the onions to develop browning. Add the garlic, ginger, and spices and cook for an additional minute.
- Add tomato paste and cook for 2-3 minutes.
- Add the sweet potatoes, tomatoes, stock, and chile. Cover, and simmer until the potatoes are soft, about 20 minutes.
- Place the peanut butter in a bowl, add some liquid from the pot, and whisk until the mixture is combined.
- Add the thinned-out peanut butter mixture to the pot and combine.
- Add the chickpeas and spinach to the pot and combine.
- Garnish with the chopped cilantro and peanuts and serve the stew over hot cooked whole grain.
