African Peanut Stew
(from largomason’s recipe box)
This stew can be vegetarian if you use water or a vegetable broth for the liquid, and to really keep the cost down, you can cook dried garbanzo beans in the slow cooker the day before instead of using canned.
Ingredients
- 3 cloves garlic
- 2 cups cilantro, large stems removed
- 1 (14.5 oz.) can tomatoes, including liquid
- 1/2 cup peanut butter
- 1/2 cup chicken or vegetable broth (or you can just use water)
- 1 Tbsp. cumin
- 1 1/2 tsp. cinnamon
- 1/2 tsp. cayenne pepper (optional)
- 1/2 tsp. salt
- 3 lb. sweet potatoes, cut into large chunks and peeled, if desired
- 1 can garbanzo beans, drained and rinsed
- 1/2 bag frozen green beans
- Leftover lemon chicken (optional)
- Chopped cilantro and squeeze of lemon juice, for garnish
Directions
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In a blender, puree garlic, cilantro, tomatoes, peanut butter, broth, spices and salt. (If you don’t have a blender, you can finely chop the ingredients instead.)
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Place sweet potatoes and beans in the slow cooker and pour the pureed or chopped ingredients on top.
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Cover and cook on low for six to eight hours.
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Fifteen minutes before serving, add frozen green beans and chicken, if using. Garnish with chopped cilantro and a squeeze of lemon juice and serve over rice.