Soul-Soothing Peanut Stew

thehappyfoodie.co.uk

Judy Ford Saffran

1 tsp extra-virgin olive oil

1 medium sweet onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, seeded, if desired, and diced (optional)

1 medium sweet potato, peeled and chopped into 1cm pieces

1 x 793g can diced tomatoes, with their juices

Fine-grain sea salt and freshly ground black pepper

85g natural peanut butter

1l vegetable broth, plus more as needed

1½ tsp chilli powder

¼ tsp cayenne pepper (optional)

1 x 425g can chickpeas, drained and rinsed

2 handfuls baby spinach or destemmed, torn kale leaves

Fresh coriander or parsley leaves, for serving

Roasted peanuts, for serving

Directions at thehappyfoodie.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer