In the wintertime my body seems to crave warming stews like this. Also, since the winters here in Sweden are very very dark, I just love the bright and happy colour of this stew.
Here I served the stew with "zoodles" (zucchini noodles made with a spiralizer), but it would also taste great with brown rice, quinoa, oven roasted veggies or some crusty bread.
Sweet Peanut Butter Stew
2 big sweet potatoes, peeled and chopped into small pieces
500 g tomato passata
1 cup water
1 red bell pepper, chopped into small pieces
2 tsp cumin
1 tsp spicy paprika powder
Herbal salt according to taste
Black pepper according to taste
Pinch of turmeric
1 can/package chickpeas, rinsed
1/4 cup creamy peanut butter
1. Put the sweet potatoes, tomato passata and water in a saucepan. Bring to the boil, lower the temperature to low and let boil with the lid on for about 15 minutes.
2. Add the rest of the ingredients, stir thoughtfully and let the stew boil with the lid on for another 10 minutes. Stir a couple of times during this time. Serve!