African Peanut Stew
  • 1 medium sweet potatopeeled and cut into 1-inch cubes
  • 1 medium white oniondiced
  • 3 fresh Roma tomatoesdiced
  • 1 red bell peppercut into 1½-inch-long pieces
  • 3cloves garlicminced
  • ¼teaspoon ground cloves
  • ¼teaspoon red chili flakes
  • 1teaspoon cumin
  • ¾teaspoon sea salt
  • 1(15-ounce) can chickpeasdrained and rinsed
  • 2cups vegetable broth
  • ⅓ cup plus 2 tablespoons smooth peanut butter
  • 1tablespoon honey
  • 2cups spinachkale or chard may also be used
  • Cilantro and toasted peanuts for garnish
  1. To a 4- to 6-quart slow cooker, add sweet potato, onion, tomatoes, bell pepper, garlic, cloves, chili flakes, cumin, salt and chickpeas. Stir to coat vegetables with spices and seasoning.
  2. In a bowl, whisk broth, peanut butter and honey until smooth. Add to slow cooker, pouring over vegetables.
  3. Cook on low for 6–7 hours, until vegetables are tender and sauce has thickened, stirring occa-sionally. Add spinach during the last 15 minutes, stirring in to wilt. Add seasoning to taste.
  4. Serve over cooked rice or quinoa or alone, and top with chopped cilantro and toasted peanuts.
Recipe Notes
Nutrition Facts
African Peanut Stew
Amount Per Serving
Calories 259 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 520mg 22%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 8g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ CUPS): 259 cal, 10g fat (5g mono, 3g poly, 2g sat), 0mg chol, 520mg sodium, 33g carb (6g fiber, 8g sugars), 10g protein