Smoky Peanut and Sweet Potato Stew

Name: Smoky Peanut and Sweet Potato Stew
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: African
Ingredients: 2 tablespoon vegetable oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 0.25 teaspoon ground allspice; 1 can diced tomatoes (14.5 ounces, undrained); 1 can chickpeas (15 ounces, rinsed and drained); 2 sweet potatoes (medium, peeled and cut into 1-inch cubes); 4 cup vegetable broth; 0.5 cup creamy peanut butter; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 2 ripe plantains (peeled and sliced into 1/2-inch rounds); 1 tablespoon olive oil; 0.25 cup fresh cilantro (chopped)

A rich, hearty, and flavorful West African-inspired stew featuring sweet potatoes and chickpeas in a smoky peanut butter base, served with roasted plantains.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 5
Cuisine: African
Difficulty: Medium
Cost: $2.35/serving

Dietary

Vegetarian
Dairy-Free
Gluten-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber
Kosher
Halal

Ingredients

2 tablespoon vegetable oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.25 teaspoon ground allspice
1 can diced tomatoes (14.5 ounces, undrained)
1 can chickpeas (15 ounces, rinsed and drained)
2 sweet potatoes (medium, peeled and cut into 1-inch cubes)
4 cup vegetable broth
0.5 cup creamy peanut butter
0.75 teaspoon salt
0.25 teaspoon black pepper
2 ripe plantains (peeled and sliced into 1/2-inch rounds)
1 tablespoon olive oil
0.25 cup fresh cilantro (chopped)

Instructions

Preheat oven to 400°F. Toss sliced ripe plantains with 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until caramelized and tender. Set aside.
In a large Dutch oven or pot, heat 2 tablespoons vegetable oil over medium heat. Add chopped yellow onion and cook until softened and lightly browned, about 8-10 minutes.
Stir in minced garlic, grated fresh ginger, smoked paprika, cayenne pepper, and ground allspice. Cook for 1 minute until fragrant.
Add diced tomatoes, rinsed and drained chickpeas, and cubed sweet potatoes to the pot. Pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until sweet potatoes are tender.
Stir in creamy peanut butter until fully dissolved and the stew is smooth and creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer for another 5-10 minutes, stirring occasionally, allowing flavors to meld and the stew to thicken slightly.
Serve the Smoky Peanut and Sweet Potato Stew hot, garnished with fresh cilantro and alongside the roasted plantains.

Notes

Adjust cayenne pepper for desired heat. This stew also freezes well; allow it to cool completely before transferring to freezer-safe containers.

Nutrition (per serving)

Calories: 530
Protein: 19.5 g
Carbohydrates: 65.3 g
Fat: 24.2 g
Fiber: 12.8 g
Sodium: 890 mg
Saturated Fat: 3.8 g
Sugar: 19.1 g