By now you’ve probably noticed that I’m a big fan of hearty autumn stews. Now I know what you’re thinking…….peanut butter, sweet potatoes, raisins, garbanzo beans…..together???? Yes! And wow are they ever a scrumptious combination!
This stew is both subtly sweet and spicy and has a lovely richness and creaminess. Use your slow cooker or make it on the stove top in no time. I know you’ll love this flavourful and hearty stew as much as I do =)
African Thai Stew
- 1 tsp olive oil
- 1 white onion, chopped
- 1 medium sweet potato or yam, diced
- 2 stalks celery, chopped
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 can coconut milk
- 1 cup chicken or vegetables broth
- 1 can diced tomatoes
- 1 can chickpeas, drained
- 1 tsp each cumin, coriander, curry powder and chili powder
- 2 tbsp ginger, minced
- 1/4 tsp black pepper
- 3 tbsp lime juice
- 2 tbsp sweet chili sauce
- 1/4 cup raisins
- 1/4 cup natural peanut butter
- season with salt to taste
- Heat olive oil in a large pot over medium heat. Add onion, yam, celery, green pepper and garlic. Cook until onions start to soften. Add tomatoes, chicken broth, coconut milk and chickpeas.
- Add cumin, coriander, chili, ginger, pepper, lime juice and chili sauce. Stir to combine and bring to a boil. Reduce heat to low and simmer, covered. Simmer for 20-25 minutes until vegetables are cooked.
- Stir in raisins and peanut butter. Cook 2 minutes longer. Serve warm with rice, quinoa or another grain, if you desire.
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