High Fructose Corn Syrup Free Vegan One-Pot West African Peanut Stew
Total time55 min
Prep time15 min
Cook time40 min
4.8(23)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- ¾ cup natural peanut butter (smooth)
- 4 cups vegetable broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 3 cups baby spinach or chopped kale, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped
- cooked rice or flatbread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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