Sweet Potato and Peanut Stew
Sweet Potato and Peanut Stew features sweet potatoes, chickpeas, and kale simmered slowly in a thick broth of peanut butter, vegetable stock, fire roasted tomatoes, cinnamon, and cumin served over barley or brown rice and topped with chopped peanuts and fresh cilantro.
Servings: 6
Ingredients
- 2 c barley or brown rice
- 2 Tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 medium sweet potatoes, cubed
- 2 tsp cumin
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp smoked paprika
- ⅛ tsp black pepper
- 2 c low-sodium vegetable broth
- ½ c natural chunky peanut butter
- 1 14.5 oz can fire roasted tomatoes
- 1 14 oz can chickpeas, drained
- 1 bunch kale, chopped
- 1 c cilantro, chopped
- ⅓ c peanuts, chopped
Instructions
- Heat oil in a large dutch oven over medium-high heat. Once warm, add onions and garlic and saute until fragrant, about 2 minutes.
- Add sweet potatoes, cumin, salt, cinnamon, paprika, and black pepper. Cook about 5 minutes.
- Add broth, peanut butter, tomatoes and chickpeas. Cover and cook on medium-low heat for about 20 minutes. Add kale. Cook another 10 to 15 minutes, or until potatoes are tender.
- While the stew cooks, prepare the barley/rice. Combine 2 cups barley with 4 cups of water. Simmer covered for about 10 to 12 minutes, or until tender. If making brown rice, combine 2 cups of water with 5 cups of water. Simmer covered about 45 minutes, or until tender.
- Once the stew is ready, mix in fresh cilantro. Reserve some for topping. Divide barley between bowls and ladle stew over barley. Top with chopped peanuts and fresh cilantro.