Vegetarian Peanut Stew

🛒 Ingredients

• Olive oil 8 g · 65 kcal
• Yellow onion 50 g · 20 kcal
• Garlic cloves 5 g · 8 kcal
• Fresh ginger 3 g · 2 kcal
• Red bell pepper 38 g · 11 kcal
• Sweet potatoes 100 g · 86 kcal
• Canned diced tomatoes 100 g · 20 kcal
• Vegetable broth 240 g · 10 kcal
• Natural peanut butter 31 g · 188 kcal
• Canned chickpeas, drained 60 g · 85 kcal
• Fresh spinach 35 g · 9 kcal
• Ground cumin 2 g · 7 kcal
• Smoked paprika 3 g · 8 kcal
• Cayenne pepper 1 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Stir in minced garlic, grated ginger, ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
3. Add diced red bell pepper and sweet potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes until sweet potatoes are tender.
5. Stir in natural peanut butter and drained chickpeas until the peanut butter is fully dissolved and the stew is creamy. Cook for another 5-10 minutes.
6. Finally, stir in the fresh spinach and cook until just wilted, about 2-3 minutes. Serve hot, garnished with fresh cilantro if desired.