Sweet Potato Peanut Stew
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 3 cups fresh baby spinach or roughly chopped kale
- 2 tablespoons olive oil
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) chickpeas rinsed and drained
- 3 cups vegetable broth low-sodium
- 1/2 cup natural peanut butter creamy, no added sugar or oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cups cooked white or brown rice for serving
- 1/4 cup fresh cilantro roughly chopped
- 2 tablespoons roasted peanuts crushed, for garnish
- 1 lime (cut into wedges)
- 1 fresh red chili or jalapeño sliced thin, optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- Add the minced garlic and grated ginger and cook for 1–2 minutes more, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Add the tomato paste, smoked paprika, cumin, cayenne, coriander, salt, and black pepper. Stir everything together and let the spices toast in the oil for about 60 seconds — this step deepens the flavor significantly.
- Add the crushed tomatoes, vegetable broth, and cubed sweet potatoes to the pot. Stir to combine, scraping up any spiced bits from the bottom of the pot.
- Bring the stew to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the sweet potatoes are just beginning to soften but still hold their shape.
- Add the rinsed chickpeas and continue to simmer uncovered for another 8–10 minutes, until the sweet potatoes are fully tender and the stew has thickened slightly.
- Reduce the heat to low. Add the peanut butter to the pot and stir well until it is fully incorporated and the broth has turned a rich, creamy, deep orange color. If the stew seems too thick, add an additional splash of vegetable broth to reach your desired consistency.
- Taste and adjust seasoning — add more salt, cayenne, or a squeeze of lime juice as needed.
- Add the fresh spinach (or kale) to the pot and stir gently until just wilted, about 1–2 minutes for spinach or 3–4 minutes for kale.
- Serve the stew hot over cooked rice. Garnish each bowl generously with fresh cilantro, crushed roasted peanuts, sliced fresh chili (if using), and a squeeze of lime juice.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Stew thickens as it sits — add a splash of broth when reheating. Freezer-friendly for up to 3 months. Spice level: For mild heat, omit the cayenne. For extra heat, add a halved scotch bonnet or habanero pepper during the simmer, then remove before serving. Protein add-in: Stir in 2 cups of shredded rotisserie chicken or pan-fried cubed tofu at the same time as the chickpeas for a heartier meal. Peanut butter: Always use natural peanut butter (just peanuts and salt) for the best flavor and healthiest result.