This is soul food in a bowl; it's creamy and rich with a subtle heat. Rainbow chard adds a pretty array of colors to the stew, but if you don’t have any available, you can substitute it for Swiss chard or spring greens. Don’t leave out the cilantro topping at the end! It lifts the stew with its fresh flavor. This is the ideal meal to eat on a cold, fall day, while wearing a cosy, knitted sweater.
15-Minute Rainbow Chard, Red Bean, and Peanut Stew [Vegan, Grain-Free]
- 1 tablespoon sunflower oil
- 1 onion, roughly chopped
- 3.5 ounces rainbow chard, roughly chopped
- 3 cloves of garlic, crushed
- 1 teaspoon dried chili flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 14-ounce can chopped tomatoes
- 4 rounded tablespoons crunchy peanut butter
- 8.5-ounce can red kidney beans, rinsed and drained
- 1 tablespoon light soy sauce or grain-free tamari
- Generous handful of fresh cilantro, roughly chopped
- Pinch of sea salt
- Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.
- Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.
- Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.
- Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.
- Spoon into bowls and scatter with the coriander. Season with salt.
If you don’t eat all the stew, simply add in some vegetable stock and whizz until smooth in a blender for a fast soup the following day.