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African Peanut Potato Stew

This is veggie deliciousness! And just enough peanut butter to make it rich and creamy.

Prep
Cook
Serves 6people
Ingredients
1
onion, chopped
2
jalapeños, seeded and finely chopped (optional)
2
tsp minced fresh garlic
2
tsp ground cumin
1/2
tsp salt
1/4
tsp ground cinnamon
1/8
tsp crushed red pepper
1/4
tsp ground coriander
2 1/4
lb yams, peeled and cut into 1/2" chunks
2
cans (14.5 oz) chopped tomatoes
2
cans (14.5 oz) chickpeas, drained and rinsed
1
lb green beans, cut into 1" pieces (fresh or frozen)
4
cups vegetable broth
1/2
cup natural peanut butter
Directions
1.
Heat a 6 qt dutch oven over medium heat until hot. Add onion, jalapeños, and 1/3 cup water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander. Cook 2-3 minutes, stirring constantly.
2.
To onion mixture add tomatoes with their juice, yam chunks, chickpeas, broth and peanut butter. Bring to a boil, turn down to simmer for 20 minutes, covered.
3.
Add green beans and cook, covered, until beans are done, about 10 minutes.

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