Vegan Sweet Potato Peanut Stew

runningonrealfood.com

LisaLisa

1 small white onion, diced (1 heaping cup, 175 g)

3 ribs celery, chopped (1 heaping cup, 150 g)

1 green pepper, de-seeded and diced ( 1 cup, 150 g)

1 red pepper, de-seeded and diced ( 1 cup, 150 g)

3 cloves garlic, minced

1 tsp each of cumin, turmeric, ginger and coriander

¼ tsp cinnamon

½ tsp red pepper flakes, optional, for spicy stew

2 cups vegetable broth

3 cups, peeled and diced sweet potato ( 400 g)

1 28 oz can no-salt added diced tomatoes with their juices

1 19 oz can chickpeas, rinsed and drained

¼ cup natural peanut butter ( 60 g)

¼ cup finely chopped, pitted dates ( 50 g, sub raisins if needed)

½ cup lightly packed finely chopped cilantro ( 20 g)

1 tbsp fresh lemon juice

salt and black or white pepper, to taste

Directions at runningonrealfood.com

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