During Winter I am craving something filling and comforting all the time. This wholesome, vegan peanut stew is perfect for cold and rainy days. I love to cook a little more so I can heat up a bowl for lunch the next day. In stead of chickpeas you can also add white or black beans. If you prefer a less spicy dish, make sure you remove the seeds of the chilli pepper before adding it to the stew. In case you can’t find fresh chilis you can also use dried ones. I recommend you always wear food safe kitchen gloves when working with spicy ingredients. In any case you should be carful not to touch your face or eyes after you cut or grind chilli peppers.
( 2 servings)
1 can of chickpeas (240g)
1/2 medium sweet potato
2 medium carrots
150g frozen peas
1 can of diced tomatoes (450g)
350ml water or vegetable broth
1 small red chilli pepper
1 spring onion
4 tbsp peanut butter
a pinch of cayenne pepper
salt and pepper to taste
a hand full of peanuts to garnish
Use a peeler to peel the carrot and sweet potato. Chop both into small dices. Transfer into a medium pot and add the canned tomatoes, water and frozen peas. Let everything simmer until the sweet potatoes starts to become soft, roughly after 7-10 minutes.
In the mean time drain and rinse the chickpeas. Cut the chilli pepper and spring onion in fine slices. Add everything to the stew.
Now add the peanut butter. Stir well, the stew should get a creamy texture. If you want it more creamy simply add another spoon of peanut butter, or if it is to thick add more water. Let the stew simmer on low heat for about 3-5 minutes.
Season with cayenne pepper, salt and black pepper. Garnish with some peanuts and spring onion. Serve immediately. Enjoy!