sweet potato and peanut stew ~vegan, gluten free~
Recipe type: Main
Cuisine: Vegan
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon fresh ginger, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • ½ cup crushed tomatoes
  • ½ cup creamy peanut butter
  • 4 cups vegetable broth
  • 3 carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 2 large handfuls of baby spinach leaves
  • 2 cups frozen peas
  • sea salt to taste
  1. Heat the oil in a large soup pot over medium heat. Add the shallot and cook until translucent, add the garlic and sauté for a few minutes.
  2. Add ginger, red pepper flakes, cumin, cinnamon and sauté for a few minutes, until fragrant.
  3. Add crushed tomatoes and peanut butter, stir until well combined.
  4. Add broth, sweet potatoes and carrots. Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.
  5. When sweet potatoes are cooked, add chickpeas, peas, spinach and cook until spinach is wilted. Season with sea salt to taste.
  6. Serve warm and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/06/09/sweet-potato-peanut-stew-vegan-gluten-free/
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