Saturday, 31 January 2015

Sweet Peanut Butter Stew

Sweet potatoes are one of my absolute favourite foods. Sweet, filling and healthy, they make the perfect base for simple stews or soups. Plus they can be stored for quite some time in the fridge without going bad. In this incredibly simple stew the sweetness of the sweet potatoes and bell pepper are balanced with the saltiness of creamy peanut butter, which make the stew so delicious and flavourful. I also add some cumin and paprika powder for some extra flavour. A can of chickpeas gives the stew a protein boost, and also makes it more filling.

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

Serves 4


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!

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