peanut-potato stew

I’ve had this bookmarked for ages, but avoided trying it for almost as long, I think because I was nervous that peanut butter would make it taste overly sweet. Turns out my fears were unfounded – although I would still recommend (as in life generally) using a brand of peanut butter that contains 100% peanut butter (and especially not palm oil and sugar).

2016-11-21-19-23-13

(serves 4-6)

1 onion, chopped
1 tsp minced garlic
1 tsp crushed chillis
2 tsp grated ginger
2 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
2x 400g tins of chopped tomatoes
1kg sweet potatoes, peeled and in 1inch cubes
2x 400g chickpeas, drained and rinsed
400ml vegetable stock
400g green beans, chopped (fresh or frozen)
1/4 cup peanut butter

  1. Place 1/3 cup water, onion, and spices in  a large pan and cook 5 minutes until softened.
  2. Add the tomatoes, sweet potatoes, chickpeas, green beans, and vegetable stock.
  3. Bring to a boil and simmer for 30 minutes until the potatoes are cooked.
  4. Stir in peanut butter and cook until warmed through.
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