Spicy Peanut Sweet Potato Stew
A rich West African-inspired stew of tender sweet potatoes simmered in a spiced tomato-peanut broth with kale and chickpeas. Hearty and satisfying with just the right amount of heat.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 lbs sweet potatoes, peeled, 1-in cubes
- 2 cans canned diced tomatoes
- 1/4 cup creamy peanut butter
- 4 cups vegetable broth
- 2 cans canned chickpeas, drained, rinsed
- 4 cups curly kale, stems removed, torn
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 2 tbsp fresh lime juice
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tsp grated fresh ginger and cook for 1 minute until fragrant.
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3
Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper and toast for 30 seconds.
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4
Add 2 lbs peeled, 1-in cubes sweet potatoes, 2 cans canned diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
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5
Whisk 1/4 cup creamy peanut butter with a ladleful of hot broth in a small bowl until smooth, then stir the mixture back into the pot.
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6
Add 2 cans drained, rinsed canned chickpeas and 4 cups stems removed, torn curly kale. Simmer for 5 minutes until kale wilts and chickpeas are warmed through.
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7
Season with 1 tsp salt and stir in 2 tbsp fresh lime juice. Taste and adjust seasoning, then serve.