Sweet Potato Peanut Stew with Greens
A velvety, spiced stew of sweet potatoes, chickpeas and tender greens simmered in tomato, ginger and creamy peanut butter. Hearty, vegan and ready in under an hour.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Thinning the peanut butter with hot broth first keeps it from clumping. The stew thickens as it sits, so add a splash of water when reheating. Check that your peanut butter has a plain ingredient list. Serve over rice or with warm flatbread.
Method
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Heat the oil in a large pot over medium heat. Add the garlic, ginger, cumin, coriander and cayenne and stir for until fragrant.
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Add the sweet potatoes, tomatoes, chickpeas and water, and bring to a boil. Reduce the heat, cover, and simmer until the sweet potatoes are just tender.
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Ladle a cup of the hot broth into a bowl and whisk in the peanut butter until smooth, then stir it back into the pot.
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Add the greens and salt and simmer uncovered for , until the greens are tender and the stew is thick.
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Stir in the lime juice, taste for salt, and serve topped with peanuts and cilantro.
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