Sweet potato peanut stew

Name: Sweet potato peanut stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 onion (finely chopped); 2 cloves garlic (minced); 1 tsp ground cumin; 1 tsp ground cinnamon; 1 red bell pepper (diced); 2 Medjool dates (chopped (or 1 tbsp brown sugar)); 2 sweet potatoes (peeled and diced); 1 can diced tomatoes; 2.5 tbsp peanut butter ((preferably 100% peanut)); 750 ml vegetable broth; 1 can chickpeas ((400 g)); 30 leaves fresh spinach; 300 g rice

Warm up with a bowl of delicious sweet potato peanut stew. This hearty and flavorful dish is perfect for chilly evenings.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

Servings: 4

1

onion finely chopped
2 cloves

garlic minced
1 tsp

ground cumin
1 tsp

ground cinnamon
1

red bell pepper diced
2

Medjool dates chopped (or 1 tbsp brown sugar)
2

sweet potatoes peeled and diced
1 can

diced tomatoes
2.5 tbsp

peanut butter (preferably 100% peanut)
750 ml

vegetable broth
1 can

chickpeas (400 g)
30 leaves

fresh spinach
300 g

rice

Calories: 519 kcal

Instructions

Heat a splash of oil in a large pan over medium-high heat. Add the onion and garlic, and sauté for 5 minutes. Add the ground cumin and ground cinnamon, and sauté for another minute.
Add the red bell pepper, dates (or brown sugar), sweet potatoes, and diced tomatoes with their juice to the pan. Increase the heat slightly. Season with salt and pepper.
In a separate bowl, mix 250 ml of vegetable broth with the peanut butter until smooth and no lumps remain.
Pour the peanut butter mixture into the vegetables in the pan. Let it simmer for about 25 minutes, or until the sweet potatoes are tender (adjust cooking time based on the size of the potato pieces).
Meanwhile, cook the rice according to the package instructions.
Add the drained chickpeas and spinach to the stew. Cook until the spinach wilts and becomes tender. Taste and adjust seasoning with salt and pepper if needed.