Sweet Potato and Peanut Stew | Napier Outdoors Sweet Potato and Peanut Stew | Napier Outdoors

Sweet Potato and Peanut Stew

New Mexico chili powder gives this stew a smokey flavor with just a hint of spice to it. If you use a different chili variety, you may need to scale the measurement back according to your heat preferences.

Campfire-African-Sweet-Potato-and-Peanut-Stew-Recipe-7

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 tbsp oil
 1 small onion diced (to yield 1 1/2 cups )
 2 cloves garlic minced (about 1 tablespoon)
 1 medium sweet potato chopped into 1/4 inch cubes (to yield 2 cups)
 2 cups broth
 14 oz can diced tomatoes
 ¼ cup peanut butter
 2 tsp New Mexico chili powder
 1 tsp salt
 14 oz can chickpeas drained
 2 cups tuscan kale destemmed and chopped

1

Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.

2

Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.

3

Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Source: https://www.freshoffthegrid.com/sweet-potato-and-peanut-stew/

Ingredients

 1 tbsp oil
 1 small onion diced (to yield 1 1/2 cups )
 2 cloves garlic minced (about 1 tablespoon)
 1 medium sweet potato chopped into 1/4 inch cubes (to yield 2 cups)
 2 cups broth
 14 oz can diced tomatoes
 ¼ cup peanut butter
 2 tsp New Mexico chili powder
 1 tsp salt
 14 oz can chickpeas drained
 2 cups tuscan kale destemmed and chopped

Directions

1

Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.

2

Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.

3

Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Sweet Potato and Peanut Stew

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