African Sweet Potato and Peanut Stew

African Sweet Potato and Peanut Stew (by Fresh Off the Grid)



  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 medium sweet potato, chopped into ¼ inch cubes
  • 2 cups broth
  • 1 (14.5oz) can diced tomatoes
  • ¼ cup peanut butter
  • 2 teaspoons New Mexico chili powder
  • 1 (14.5 oz) can chickpeas, drained
  • 2 cups tuscan (aka lacinato or dino) kale, destemmed and chopped
  • brown rice
  1. Saute the onion in water for 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, and chili powder. 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. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
  4. Serve over brown rice.


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