Name: Peanut Chickpea Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: African Inspired
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 large sweet potato, peeled and cut into ½-inch pieces; ¾ teaspoon salt; Pinch red pepper flakes; 2 cloves garlic, minced; 2 tablespoons tomato paste; 2 (15oz) cans chickpeas, (do not drain); 1 (14oz) can diced tomatoes; 1 (14oz) can full-fat coconut milk; ⅓ cup creamy peanut butter; Zest from one lime; plus one teaspoon lime juice; ½ cup dry-roasted peanuts, chopped; ½ cup chopped fresh cilantro; Rice for serving (optional)

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, diced
1 large sweet potato, peeled and cut into 1/2-inch pieces
3/4 teaspoon salt
Pinch red pepper flakes
2 cloves garlic, minced
2 tablespoons tomato paste
2 (15oz) cans chickpeas, (do not drain)
1 (14oz) can diced tomatoes
1 (14oz) can full-fat coconut milk
1/3 cup creamy peanut butter
Zest from one lime; plus one teaspoon lime juice
1/2 cup dry-roasted peanuts, chopped
1/2 cup chopped fresh cilantro
Rice for serving (optional)

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Instructions

In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes.
Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.
Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally.
Remove pot from heat and stir in lime zest and juice. Season with salt to taste.
Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.