
Chickpea & Sweet Potato Peanut Stew
Struggle Meals - "Plant-Based Budget Meals"
15
Prep Time (minutes)
95
Cook Time (minutes)
4
ServingsIngredients
- 1 cup dried chickpeas, soaked overnight
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cloves garlic, smashed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 sweet potato, chopped in 1/2-inch pieces
- 2 teaspoons cumin
- 1 packet red pepper flakes
- 1 (14.5-ounce) can whole tomatoes, crushed
- 1/2 cup creamy peanut butter
- 4 cups vegetable broth
- 5 ounce box baby spinach leaves
- Salt and pepper
- Cilantro
- 1/2 cup peanuts, chopped
Steps
- Drain the chickpeas and place in a pot with twice as much water as chickpeas to cover.
- Add the garlic and bay leaf, bring to a boil and turn down to simmer for 1 hour.
- Heat a large soup pot over medium heat and add the oil.
- Stir in the onion and cook for 5 to 7 minutes.
- Add sweet potato, cumin, red pepper flakes and tomatoes, and stir to coat the vegetables. Season with salt and pepper.
- Add the peanut butter, chickpeas and broth, stirring until all of the peanut butter is mixed in.
- Bring to a boil, cover and then turn to a simmer for 20 minutes.
- Stir in spinach to wilt.
- Serve garnished with cilantro and chopped peanuts.