African Stew

Ingredients

  • 4 cups vegetable stock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups diced, peeled yams
  • 1 cup canned chickpeas
  • 1/2 cup brown rice (or quinoa)
  • 1/4 tsp salt (optional)
  • 1/2 cup natural peanut butter
  • 2 cups chopped spinach (or kale)
  • 2 Tbsp lemon juice
  • dash of chili sauce to taste

Equipment

  • cutting board and knife
  • measuring cups and spoons
  • peeler
  • can opener
  • large pot with lid
  • bowl for making peanut butter paste

Prep time:

10

Yields:

45

Cook time:

4–6

Recipe attribution:

Brittany Thomas

  1. Sauté onion and garlic in 2 Tbsp vegetable stock until onions are soft.
  2. Add remaining stock, yams, chickpeas, rice and salt. Simmer, covered, for 45 minutes (20 minutes if you are using quinoa).
  3. In a bowl, blend peanut butter and 1/2 cup liquid from stew to make a paste. Stir into stew with spinach; cook for 5 minutes.
  4. Stir in lemon juice and chili sauce to taste.