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–+ servings
hearty sweet potato stew

Sweet Potato Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine African
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 sharp knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 medium sweet potatoes peeled and cubed
  • 1 red bell pepper chopped
  • 1 can diced tomatoes 14 oz
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 can chickpeas drained and rinsed, 15 oz
  • 1/4 cup peanut butter
  • 2 cups kale chopped
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Stir in minced garlic and grated ginger, cooking for another minute.
  • Add the cubed sweet potatoes and chopped red bell pepper, mixing well.
  • Pour in the diced tomatoes and vegetable broth.
  • Season with ground cumin, coriander, smoked paprika, cayenne pepper, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
  • Add the drained chickpeas and peanut butter, stirring until the peanut butter is well incorporated.
  • Add chopped kale, cooking until wilted.
  • Remove from heat and let the stew rest for 10 minutes.
  • Garnish with fresh cilantro before serving.

Notes

For extra flavor, consider roasting the sweet potatoes before adding to the stew. You can also adjust the level of spice by altering the amount of cayenne pepper used. If you prefer a thicker stew, mash some of the sweet potatoes after cooking.
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