This stew contains a few of my favorite things: peanut butter, sweet potatoes, and lots of garlic and ginger! It’s healthy, flavorful and easy to make; you can even throw everything into your crockpot at the start of the day and come home to it later. This recipe serves 2 or 3, but feel free to multiply it and make a large batch; it’s a great option for a healthy meal prep, as the flavors actually improve as this stew sits in the fridge. Add a can of chickpeas, or serve it alongside brown rice for a hearty, protein-packed lunch or dinner.
Peanut Sweet Potato Stew
- 1 red onion diced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 2 jalapeños seeds removed, minced
- 1 15 oz can diced tomatoes
- 4 cups cubed sweet potato
- 1 red pepper diced
- 1 15 oz can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 cup peanut butter
- 1 bunch collard greens ribs removed, chopped
- salt and pepper to taste
- 1/2 cup chopped peanuts optional
- 1/2 cup chopped cilantro optional
- In a stockpot over medium heat, sauté onions, garlic, ginger and jalapeño in a few teaspoons of oil or water until soft and fragrant.
- Stir in sweet potatoes, red pepper, chickpeas, broth, tomatoes, and spices. Bring to a boil.
- Stir in peanut butter and reduce heat to low. Cover and allow to simmer for 15-20 minutes.
- Add in collard greens then cover and allow to simmer for 3-5 more minutes until wilted. Add salt to taste and serve with cilantro and chopped peanuts.