- 1 small white onion, diced (1 heaping cup, 175 g)
- 3 ribs celery, chopped (1 heaping cup, 150 g)
- 1 green pepper, de-seeded and diced (1 cup, 150 g)
- 1 red pepper, de-seeded and diced (1 cup, 150 g)
- 3 cloves garlic, minced
- 1 tsp each of cumin, turmeric, ginger and coriander
- 1/4 tsp cinnamon
- 1/2 tsp red pepper flakes, optional, for spicy stew
- 2 cups vegetable broth
- 3 cups, peeled and diced sweet potato (400 g)
- 1 28 oz can no-salt added diced tomatoes with their juices
- 1 19 oz can chickpeas, rinsed and drained
- 1/4 cup natural peanut butter (60 g)
- 1/4 cup finely chopped, pitted dates (50 g, sub raisins if needed)
- 1/2 cup lightly packed finely chopped cilantro (20 g)
- 1 tbsp fresh lemon juice
- salt and black or white pepper, to taste
- In a soup pot over medium heat, cook the celery, onion and garlic in 2 tbsp of the vegetable broth for 5-6 minutes until soft and fragrant.
- Stir in the spices and cook for a couple more minutes.
- Add the bell peppers, broth, diced tomatoes and sweet potato and stir to combine. Simmer lightly, uncovered, until the sweet potato is tender, approximately 15-20 minutes.
- Stir in the chickpeas, dates or raisins, peanut butter, lemon and cilantro. Stir until the peanut butter is completely mixed in. Turn off the heat and let sit for a few minutes to allow everything to heat through.
- Serve right away topped with fresh cilantro and chopped peanuts or cashews, if desired.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Peanut butter can be substituted with almond butter or for a nut-free stew, you can use sunflower seed butter or Wowbutter.
For spicy peanut stew, use the red pepper flakes and add an opional minced jalapeno with the onion.
- Serving Size: 1/6th of recipe
- Calories: 236
- Fat: 6.5 g
- Carbohydrates: 36 g
- Fiber: 8.5 g
- Protein: 9 g
Keywords: peanut stew, sweet potato peanut stew, sweet potato chickpea stew