African Peanut Stew

  • Mains
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Serves 6

  • 200g/1 cup bulgar wheat or quinoa
  • 1 medium onion
  • 3 cloves garlic
  • 1 red pepper
  • 1 medium sweet potato
  • 1 tin chopped tomatoes
  • ⅓ cup peanut butter
  • 4 cups vegetable stock
  • 2 tin chickpeas
  • 2 handfuls baby spinach / kale
  • Fresh coriander

  1. Dice 1 medium onion and set to sauté in a large saucepan over low heat. Add 3 cloves minced garlic.

  2. While the onions soften, dice 1 red pepper. Peel and finely dice 1 medium sweet potato.

  3. After 10m or when the onions have softened, add the pepper and sweet potato plus 1 tin of chopped tomatoes. Raise the heat to medium and simmer for 5m. Season with salt and pepper.

  4. Add 1 cup / 250ml of boiling water to a vegetable stock cube and mix in ⅓ cup / 85ml peanut butter. Mix with a fork until well combined, then add to the saucepan.

  5. Add 3 more cups / 750 ml water to another vegetable stock cube, mix and add to the saucepan. Stir in 200g/1 cup bulgar wheat or quinoa, then cover the pan and reduce the heat to medium-low. Simmer 20m, or until the sweet potato is fork-tender and the grains are cooked.

  6. Add 2 tin chickpeas - if the stew is looking dry, add the water from the tins - and 2 handfuls of spinach or kale. Cook until the greens are wilted. Season to taste and garnish with fresh coriander.

Modified from Oh She Glows