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West African Groundnut Stew

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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.