CentMenu / Dinner · Lunch
Sweet potato peanut stew
A little peanut butter makes a rich sauce for sweet potatoes and chickpeas.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) sweet potatoes
- 1.59 lb (720 g) cooked chickpeas
- 14.11 oz (400 g) canned chopped tomatoes
- 3¾ tbsp (60 g) peanut butter
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1½ tsp (3 g) ground cumin
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Peel and dice 2.2 lb (1 kg) sweet potatoes; add with 14.11 oz (400 g) canned chopped tomatoes, 1½ tsp (3 g) ground cumin, 1 vegetable stock cube, ½ tsp (3 g) salt and water to just cover.
Bring to a boil and simmer over low heat for 20 minutes, until tender; drain and rinse 1.59 lb (720 g) cooked chickpeas and stir in.
Loosen 3¾ tbsp (60 g) peanut butter with a ladle of hot broth, stir back into the pot and simmer for 5 minutes.