African Peanut Stew (V, GF)

Ingredients

1T extra virgin olive oil (EVOO)

1 medium sweet onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, seeded (option to decrease spice level) and diced

1 medium sweet potato, peeled and chopped (cut into 1/2 inch cubes)

1 28oz can crushed tomatoes with juice

1.3c peanut butter

3c vegetable broth (more if needed)

1 1/2t chili powder

1/4t cayenne

1 15oz can chickpeas, rinsed and drained

2 handfuls of spinach or de-stemmed and cut kale

fresh cilantro or parsley for garnish

roasted peanuts, crushed for garnish

salt and pepper to taste

Instructions

1. In a large saucepan, heat olive oil on medium heat; add onion and garlic and sauté for 5 mins

2. Add red bell pepper, jalapeño, sweet potato, and tomato; increase heat and simmer 5 mins

3. In a medium bowl whisk peanut butter and 1 cup of vegetable broth until you get rid of clumps; stir into the veggies along with the rest of the broth, chili powder, and cayenne

4. Cover saucepan with lid, reduce heat to med-low and simmer 20 minutes or until the sweet potatoes are fork tender

5. Stir in chickpeas and spinach; cook until spinach wilts - add salt and pepper to taste

6. Garnish and enjoy

Recipe compliments of my friend, Janis Nelson!