This creamy and lightly spicy stew is a great comfort food for the cold days ahead but it’s light and fresh enough that you could eat it all year. It has a bit of a kick but you can control the spice with the amount cayenne and jalapeño peppers that you put it. I also added cauliflower to mine becuase I love cauliflower. It was a great addition and I will add it from now on!
- 1 tsp (5ml) extra-vigin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, if desired, and diced (optional)
- 1 medium sweet potato, peeled and chopped into 1/2-inch (1cm) pieces
- 1 (28oz/793g) can diced tomatoes, with their juices
- Fine-grain sea salt and freshly ground black pepper
- 1/3 cup (75ml) natural peanut butter
- 4 cups (1L) vegetable broth, plus more as needed
- 1 1/2 tsp (7ml) chili powder
- 1/4 tsp (1ml) cayenne pepper (optional)
- 1 (15oz/425g) can chickpeas, drained and rinsed
- 2 handfuls baby spinach or destemmed, torn kale leaves
- Fresh cilantro or parsley leaves, for serving
- Roasted peanuts, for serving
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
- Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
- In a medium bowl, whisk together the peanut butter and 1 cup (250ml) of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups (750ml) broth, child powder, and the cayenne (if using).
- Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork tender.
- Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
- Ladle the stew into bowls and garnish with cilantro and roasted peanuts.
Tips:
- Have some leftover cooked rice? This soup is fabulous with some stirred in.
- Add cauliflower for some extra veggies.
- You can use frozen spinach instead of fresh.
Source: The Oh She Glows Cookbook by Angela Liddon.
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