African Peanut Stew

This recipe is very close to my heart, as I grew up eating my grandam's poulet au karanga (aka chicken in peanut sauce). This was my favourite dish and when I went vegan it was one of the first recipes, I tried to veganise. I'm not going to lie I failed several times, until I perfected this recipe and bring it to my grandam's standards.

Vegan, gluten free, soy free | Serves 3-4 | MAIN

Serve it with quinoa and make sure the peanut butter you are using is gluten free

Ingredients:

  • 2x 230g chickpeas (drained weight), drained and washed
  • 2 medium size sweet potatoes or 1 big, peeled and cut into bite size cubes (around 300g)
  • 1 medium size onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 2 finger chillies or 1 scotch bonnet or pinch chilli flakes (optional)
  • 1 vegetable bouillon cube
  • 1 teaspoon of tomato paste
  • 1 teaspoon of curry powder
  • ½ teaspoon of ground ginger
  • ½ teaspoon of paprika
  • ½ teaspoon of oregano
  • ¼ teaspoon of garlic granules
  • ¼ teaspoon of turmeric
  • ¼ teaspoon of cumin
  • Pinch of salt and pepper
  • 2 – 3 tablespoons of smooth peanut butter (sugar free)

Steps:

  1. In a large pot add a touch of oil on a medium high heat and add the onions and garlic and sauté until soft.

  2. After a couple of minutes add all the spices and sauté (add splashes of water to deglaze the pot if needed).

  3. Add the tomato paste and stir it through. After a minute add the sweet potatoes and sauté to cover in spices3. and tomato paste.

  4. Add the veggie cube and 500ml of boiling water, along with the peanut butter and the chickpeas. Stir well as you need to dissolve the peanut butter.

  5. Add chillies or scotch bonnet if using. Bring to boil and turn the heat to low. Simmer for 20-25 minutes and stir occasionally.

  6. You want the sauce to thicken up a bit and be creamy. If it's too watery add more peanut butter, if it's too thick add a little bit of water.

  7. Adjust seasoning to your liking and check if the sweet potatoes are cooked with a fork.

I prefer to serve it with white basmati rice, but you can have it with brown rice or quinoa. It lasts up to 5 days in the fridge and you can also freeze it. If you are allergic to peanuts feel free to swap it with any other seed or nut butter of your liking (cashew nut or sunflower seed butter could work).

Happy cooking everyone!

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