Name: African Peanut Stew
Ingredients: 1 tbsp oil (olive or vegetable); 1 medium onion (diced); 1 jalapeno pepper (seeded and diced); 1 1/2 tsp chili powder; 3 garlic cloves (minced, or 1 tsp. garlic powder); 1/4 tsp cayenne pepper; 28 oz low sodium diced tomatoes; 4 cups low-sodium vegetable broth; 1/4 cup peanut butter; 1 medium sweet potato (peeled and diced); 1 can garbanzo beans (rinsed and drained); 2 cups spinach (cut up); salt and black pepper (to taste); fresh cilantro (optional); roasted peanuts (optional)

Servings

Calories245kcal

Ingredients

1 tbsp oil olive or vegetable
1 medium onion diced
1 jalapeno pepper seeded and diced
1 1/2 tsp chili powder
3 garlic cloves minced, or 1 tsp. garlic powder
1/4 tsp cayenne pepper
28 oz low sodium diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup peanut butter
1 medium sweet potato peeled and diced
1 can garbanzo beans rinsed and drained
2 cups spinach cut up
salt and black pepper to taste
fresh cilantro optional
roasted peanuts optional

Instructions

Heat a large pot over medium-high heat. Add oil to hot pot and add onion and jalapeno. Saute until soft, about 5 minutes. Then add garlic, chili powder, and cayenne pepper and saute until fragrant, about 30 seconds.
Pour in the can of tomatoes, stir into other ingredients and cook for 1 more minute.
Add in broth, peanut butter, and sweet potato and mix to combine. Turn heat to high to bring pot to a boil.
Once broth reaches a boil, decrease heat to medium-low. Let soup simmer for 15-20 minutes, or until sweet potatoes are very soft.
Add garbanzo beans. Simmer for 2 minutes to bring beans to temperature.
Add spinach.
Serve topped with fresh cilantro and roasted peanuts.

Nutrition

African Peanut Stew