Garlic, cloves and red pepper flakes give this peanut stew exciting flavors, while the peanuts add a satisfying crunch.
African Peanut Stew
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Ingredients
- 1 medium sweet potato peeled and cut into 1-inch cubes
- 1 medium white onion diced
- 3 fresh Roma tomatoes diced
- 1 red bell pepper cut into 1½-inch-long pieces
- 3 cloves garlic minced
- ¼ teaspoon ground cloves
- ¼ teaspoon red chili flakes
- 1 teaspoon cumin
- ¾ teaspoon sea salt
- 1 (15-ounce) can chickpeas drained and rinsed
- 2 cups vegetable broth
- ⅓ cup plus 2 tablespoons smooth peanut butter
- 1 tablespoon honey
- 2 cups spinach kale or chard may also be used
- Cilantro and toasted peanuts for garnish
Instructions
- To a 4- to 6-quart slow cooker, add sweet potato, onion, tomatoes, bell pepper, garlic, cloves, chili flakes, cumin, salt and chickpeas. Stir to coat vegetables with spices and seasoning.
- In a bowl, whisk broth, peanut butter and honey until smooth. Add to slow cooker, pouring over vegetables.
- Cook on low for 6–7 hours, until vegetables are tender and sauce has thickened, stirring occa-sionally. Add spinach during the last 15 minutes, stirring in to wilt. Add seasoning to taste.
- Serve over cooked rice or quinoa or alone, and top with chopped cilantro and toasted peanuts.
Recipe Notes
Nutrition Facts
African Peanut Stew
Amount Per Serving
Calories 259
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 520mg
22%
Total Carbohydrates 33g
11%
Dietary Fiber 6g
24%
Sugars 8g
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1½ CUPS): 259 cal, 10g fat (5g mono, 3g poly, 2g sat), 0mg chol, 520mg sodium, 33g carb (6g fiber, 8g sugars), 10g protein
