One of my favourite meals from my favourite cookbook. Soul soothing African stew from “ Oh She Glows .” I purchased my book from Amazon.

  •  1 teaspoon (5mL) extra Virgin olive oil
  •  1 medium sweet onion, diced
  •  3 cloves garlic, minced
  •  1 red bell pepper, diced
  •  1 jalapeño, seeded, if desired
  •  1 medium sweet potato, peeled and chopped into pieces
  •  1 ounce of can diced tomatoes, with the juices
  •  Fine grain sea salt and freshly ground black pepper –
  •  1/3 cup of natural peanut butter
  •  4 cups of vegetable broth
  •  1 ½ teaspoons chili powder
  •  1/4 teaspoon of cayenne pepper optional
  •  1 can chickpeas, drained and rinsed
  •  2 handfuls of baby spinach, or kale leaves
  •  Fresh cilantro or parsley leaves for serving
  •  Roasted peanuts for serving

 In a saucepan heat the oil over medium heat add onion garlic and sauté for 5 minutes or until the onion is translucent. Add the bell pepper and jalapeño (if using) with the sweet potato and tomato with their juices. Raise the heat to medium high and simmer for 5 minutes more. Season the vegetables with salt and black pepper In a medium bowl, whisk together the peanut butter and 1 cup of vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and cayenne if using. Cover the pan with a lid and reduce the heat to medium low. Simmer for 10-20 minutes or until the sweet potato is fork tender. Stir in the chickpeas and spinach can and cook until the spinach is wilted. Season with black pepper and salt. Ladle the stew into bowls garnish with cilantro and roasted peanuts.