If you’re looking for something that’s a breeze to whip up anywhere, yet still healthy as they come, you can’t go past this gorgeous Simply Vegan Sweet Potato, Chickpea and Peanut Stew.
Not only is it incredibly tasty, and good for you, it’s the hearty and comforting meal that we tend to reach for after a long week, or when the weather starts to chill.
This recipe serves four people, but only when served over rice or a similar grain. We love a long-grain basmati or jasmine rice, but you could choose cauliflower rice, quinoa or an ything similar.
Also, feel free to dial the chilli down a little, or add more, depending on your own preference!
Method
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In a large, heavy based pot put in your olive oil to warm.
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Once warm add your diced onion and cook for around 5 minutes or until beginning to brown. Add the garlic on top, and stir for a minute until properly fragrant.
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Add the chopped sweet potato, the broth, tomatoes (including juice), peanut butter and Sriracha sauce. You can also choose to add some salt here if you'd life, around 1 - 2 tsp.
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Stir this mixture thoroughly until the peanut butter has melted and there are no large clumps. Bring to a boil briefly, then simmer the entire mix uncovered for between 15 - 20 minutes, or until the sweet potatoes are tender. This cooking time will depend on how large you cut the sweet potato.
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Once the sweet potato is tender, toss in the chickpeas and the kale to the mix, and stir to combine. Cook further until the chickpeas are warmed and the kale has slightly wilted.
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Serve immediately over rice, or similar. You can choose to top with chopped coriander as well.
