African Peanut Stew

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African Peanut Stew

African Peanut Stew

Yield: 6-8
Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M
“Soup is a great way to get in a bunch of vegetables all at once! It also can be pretty versatile depending on what ingredients you have on hand. I love to get all the ingredients prepped in the beginning so I can quickly throw the soup together. It’s literally that easy! This recipe is similar to the one we make at our Kennebunk deli. It’s a big crowd pleaser! If you want to make this soup a little bit heartier—serve it over cooked brown rice. This soup is naturally gluten free and vegan.” — Ariel Peacock, General Manager

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced (red or yellow)
  • 1 bell pepper (red, yellow or orange)
  • 1 medium sweet potato or yam, peeled and diced into 1/4-inch cubes (2 cups)
  • 1 tsp chili powder
  • Sea salt
  • 2 tbsp fresh ginger, peeled and minced or grated
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 3/4 cup creamy peanut butter (with or without salt, but be sure it is just peanuts)
  • 1 heaping tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 medium bunch kale, tough ribs removed and leaves chopped or 8 oz spinach, chopped
  • 1 can (15 oz) chickpeas, rinsed and drained (garbanzo beans)
Optional
  • Sriracha or your favorite hot sauce (add 1 tsp at the end and keep adding till you find the perfect heat spot)
  • 1/4 cup roasted peanuts, chopped — sprinkle on individual bowls
  • Small handful cilantro, chopped — sprinkle on individual bowls

Instructions

  1. In a large soup pot, warm the olive oil over medium heat until shimmering. Add the onion, pepper, sweet potato and a dash of salt. Cook for about 10 minutes, stirring occasionally. Be sure the onions are translucent and the sweet potatoes are tender. Add the ginger, garlic, 1 teaspoon of salt and 1 teaspoon of chili powder. Cook for another minute or so, while stirring frequently, until fragrant
  2. Add the vegetable broth, water, and diced tomatoes. Increase the heat to medium-high and bring to a simmer for 15 minutes, stirring occasionally and reducing the heat as necessary in order to maintain a gentle simmer
  3. While the soup is simmering, in a heat proof medium bowl, combine the peanut butter and tomato paste. Take 1-2 cups of hot broth out of the soup pot and mix with the peanut butter, whisking together until the peanut butter mixture is smooth. Pour peanut butter mixture into the soup and mix well
  4. Stir in the greens and chickpeas and continue cooking until the soup is nice and thick and the greens are completely wilted — about 15-25 minutes longer. Season with hot sauce or drizzle it on top of individual bowls, along with a sprinkle of peanuts and cilantro