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Sweet Potato and Chickpea Peanut Stew [Vegan]
This vegan version has a rich, satisfying texture, is savory with a hint of sweetness, and can be made as spicy as you like it. Protein-rich and nutrient-dense, it will please all eaters around your table.
Ingredients You Need for Sweet Potato and Chickpea Peanut Stew [Vegan]
How to Prepare Sweet Potato and Chickpea Peanut Stew [Vegan]
- If using vegetable bouillon, dissolve cube in hot water, according to the package directions, enough to make 2 cups. Then prepare your vegetables.
- In a soup pot, over medium-high heat, sauté the onion in 1/4 cup of the veggie broth, sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle them with a bit more veggie broth.
- Add garlic and cook until fragrant, 1 minute more.
- Pour in the rest of the veggie broth followed by the fire-roasted tomatoes and the coconut milk. Stir to combine, bringing the temperature back up to simmering.
- Stir in the peanut butter. The peanut butter will “break” at first, meaning that it will separate and appear curdled. Just keep stirring and it will emulsify in a minute or two.
- Add the sweet potatoes, chickpeas, other 1 teaspoon of salt, black pepper, chili powers, ginger, and sugar. Continue to simmer until the yams are soft, about 15-20 minutes, stirring occasionally.
- Add the kale leaves and simmer for 5 minutes more. Season with salt and pepper to taste.
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