It’s been a hot minute since I’ve posted a recipe (or anything, really) on this blog, y’all. So here’s a quick life update: we bought a house (CRAZY!) and have been spending a lot of our free time doing home renovation projects. Our kiddos got hit with not only the flu but also pneumonia over the past few months. I’ve been knee-deep in grant deadlines for work, while also trying to raise a wild ‘n crazy toddler. We adopted a golden retriever puppy. The list goes on and on and on…
In the midst of all this chaos, I’ll admit that we’ve been settling for a lot of “quick” and “convenient” meals. While almost always plant-based, these meals have sometimes compromised variety and nutrition for the sake of getting dinner on the table as fast as possible. (What can I say? I’m only human.)
So… even though life is still crazy over here, I’ve finally started to feel like we’re settling into something that resembles a “routine” and I wanted to whip out the Crock-Pot to share a new recipe with you guys as soon as possible.
Enter: African-inspired peanut stew.
I know what you’re thinking. “That doesn’t sound appetizing at all!” Well, let me tell you, my friend: it was freakin’ delicious. (And even my kids thought so.)
Full disclaimer: I’ve never been to Africa. My bloodline is as European as they come, and I’m not a trained chef. But I’d like to think that I know flavors and I can intuitively craft recipes based on what my palate knows to be the best flavor combos. And as I gazed into my poorly stocked pantry (this mama needs to take a Costco trip soon!), I saw peanut butter and a sweet potato and a mountain of spices. Instantly, I knew what I needed to attempt to make.
What I love most about this recipe (aside from how simple it is to make) is how it’s PACKED with protein! We’ve got peanut butter – a vegan’s best friend! – and chickpeas. Plus, little known fact: sweet potatoes are great sources of protein and beta-carotene… and luckily for me, my kids love ’em.
Feel free to adapt this recipe to meet your preferences! Trust me; I’m a work-from-home mom and I know how annoying it is when you’re missing just one item from a recipe, and the last thing you want to do is load up the kids in the car to travel to Trader Joe’s for one measly jar of spices. Don’t have peanut butter? Use almond better (I’ll never know). No fresh garlic? Try garlic powder instead. No ground coriander? Just add some extra cumin.
Crock-Pot African-Inspired Peanut Stew
Total Time: 10 minutes prep, 6 hours cooking
- 15 oz. can of chickpeas, drained and rinsed
- 4 c. vegetable stock
- 1/2 tsp. salt
- 1 tsp. cumin
- 1/2 tsp. ground coriander
- 15 oz. can of diced tomatoes
- 2 large sweet potatoes, chopped
- 1 c. peanut butter
- 1 onion, diced
- 2 tsp. minced garlic
- 1 inch ginger, minced
- Put all ingredients into your Crock-Pot.
- Cook on low for 6 hours.
- When sweet potatoes are fully cooked and tender, mash in the Crock-Pot with a potato masher until stew is thickened to desired consistency. (Tip: if too liquid-y, add 1/2 cup of extra peanut butter to thicken.)
- Serve over cooked rice.