SOUTH AFRICAN VEGAN PEANUT STEW

Prep time: 15 Minutes
Cooking time: 30 Minutes

Ingredients:

USE ORGANIC INGREDIENTS WHEN POSSIBLE
• 1 tsp Extra-virgin olive oil
• 1 head celery
• 1 Red bell pepper, diced
• 1 Jalapeño, seeded, if desired, and diced (optional)
• 1 Medium sweet potato, peeled and chopped into ½-inch pieces
• 1 (28-ounce) Can diced tomatoes
• Fine-grain sea salt & black pepper
• 1/3 Cup natural peanut butter
• 4 Cups vegetable broth, plus more as needed
• 1½ tsp Chili powder
•  ¼ tsp Cayenne pepper (optional)
• 1 (15-ounce) Can chickpeas, drained and rinsed
•. 2 Handfuls baby spinach

Directions:
In a large saucepan, heat the oil over medium heat. Add the chopped celery and sauté for about 5 minutes.

Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes 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 (or in blender), whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).

Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

Garnish with sprigs of fresh cilantro or parsley and fresh crushed organic peanuts or toasted crushed chickpeas.

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