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

  1. 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.)

  2. Place sweet potatoes and beans in the slow cooker and pour the pureed or chopped ingredients on top.

  3. Cover and cook on low for six to eight hours.

  4. 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.

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