Name: Sweet Potato Peanut Stew
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 null yellow onion (finely chopped); 4 cups sweet potato (peeled and cubed, from 2 large or 3 medium sweet potatoes); 1 tsp sea salt; 1 tsp black pepper; 2 tsp fresh ginger root (minced); 5 null garlic cloves (minced); 0.25 cup tomato paste; 4 cups vegetable broth; 1 can fire-roasted diced tomatoes (14-oz.); 0.75 cup creamy peanut butter (natural, salted); 1 can lite coconut milk (13.5-oz.); 1 can chickpeas (15.5-oz., rinsed and drained); null to_taste hot sauce (2-3 tsp Sriracha); null to_serve white rice (cooked, optional); null to_serve brown rice (cooked, optional); null to_garnish fresh parsley; null to_garnish roasted peanuts (chopped)

Instructions

Show units in method

1

Heat the olive oil (2 tbsp) in a large soup pot or Dutch oven over medium heat. Add the onion (1 yellow); cook for 4-5 minutes until softened. Add sweet potato (4 cups), sea salt (1 tsp), and black pepper (1 tsp); cook for 2 minutes, stirring occasionally. Stir in fresh ginger root (2 tsp), cloves (5 garlic), and tomato paste (0.25 cup); cook for 4-5 minutes until caramelized and brick red.
2

Add vegetable broth (4 cups) and fire-roasted diced tomatoes (1 can). Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are fork-tender. Stir in creamy peanut butter (0.75 cup), lite coconut milk (1 can), and chickpeas (1 can). Simmer, uncovered, for 15 minutes, or until the stew is slightly thickened, stirring occasionally.
3

Stir in [to_taste hot sauce]. Ladle the stew into bowls. Serve with cooked [to_serve white rice] or [to_serve brown rice] if desired. Garnish with [to_garnish fresh parsley] and chopped [to_garnish roasted peanuts].