Peanutty Sweet Potato Chickpea Stew

If there is one thing I can’t live without in the pantry, it’s peanut butter. Give it to me crunchy, smooth, organic or not, I could eat a whole tub in one sitting. Peanut butter is SO versatile, from peanut butter smoothies, toasts, cookies, loaves, oats, peanut sauces, and peanut butter stew! I will seriously put this sh*t on anything, but when I’m looking for a bowl of comfort, my twist on a vegan African peanut stew is what I’m after. This recipe for Peanutty Sweet Potato Chickpea Stew was born out of self-isolation, and looking for inspiring ways to get the most out of some pantry staples. It’s not full of fancy ingredient. It’s approachable, easy to make and perfect for getting you through a tough time. Kind of like a dependable boyfriend, amirite?

A stocked pantry is key for making quick meals on the fly – when life gets busy or when life gets complicated, we can’t always run out to the store to pick up items. I think I’ve taken that for granted – I’ve been so close to a large grocery store that I could grab one or two items in every day without issues. Nowadays, grocery shopping is different. Here in California, we line up outside, keep our distance, and wait (up to 30 minutes!) just to walk in the doors, where many items are sold out or out of stock. It’s not enjoyable like it used to be. I USED to find grocery shopping soothing, but now I’m a lady on a mission, avoiding strangers and touching NOTHING.

But in these times, more than ever, it’s important to take care of ourselves. And a big part of that is eating well! So make this easy, few ingredient recipe to get your through your shelf-stable pantry.

Stay healthy my friends!

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Peanutty Sweet Potato Chickpea Stew

Author: Micah Siva
Total time: 30 minutes
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 white onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp fresh ginger, chopped
• 1 tsp coriander
• 1 tsp paprika
• 1/4 tsp turmeric
• Pinch red chilli flakes
• Pinch sea salt
• 1, 15oz tin chickpeas, drained (400g)
• 2 small sweet potatoes, chopped
• 1, 15oz tin chopped tomatoes (400g)
• 4 cups (1000ml) water or stock
• 1/4 cup peanut butter
• 2 handfuls chopped kale, chard, or spinach

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic and ginger, sautéing until they being ti sweat (3-4 minutes).
2. Add cumin, coriander, paprika, turmeric, and chilli flakes, cook util fragrant.
3. Add chickpeas, sweet potatoes, tomatoes, and water/stock. Bring to a boil, and let simmer for 25-30 minutes or until potatoes are soft.
4. Reduce heat, and stir in peanut butter until combined.
5. Add greens.
6. Serve, and enjoy!