Peanut Butter Stew
I have a love for anything peanut butter. It really should be in its own category for food groups. When I came across a recipe for peanut butter stew, I had to try it out. I mean it was a no brainer haha. The combination of peanut butter, chickpeas, and potatoes make this is one amazing dish and quite the nutritional powerhouse for sure. This stew is packed with vitamins, minerals, fiber and protein from the chickpeas and peanuts, while gaining even more dietary fibers, minerals and antioxidants from the potatoes. The addition of brown rice and spinach is icing on the cake with their anti inflammatory capabilities, antioxidants, fiber, vitamins, and minerals. This stew is definitely something that’s not lacking flavor, nutrients, or protein.
Total Time:
45 - 60 minutes including prep
Ingredients:
Produce
1 potato
2 handfuls of baby spinach
1 yellow onion, chopped
2 - 3 cloves garlic, minced
Oils and Vinegars
1 Tbsp walnut or coconut oil
Baking and Spices
Pinch of dried thyme (plus more for garnish)
Salt and pepper to taste
Other
1 cup dried brown basmati rice
1 14oz can stewed tomatoes
1/2 cup smooth peanut butter, plus more to taste
1/2 can chickpeas
Directions:
Preheat oven to 425º. Scrub and prick the potato in a few places with the tines of a fork to allow steam to escape from baking. Place in a preheated oven for 45-50 minutes. The potato is done when the skin is dry and the inside feels soft when pierced. Chop potato when cool to the touch.
In the meantime cook the rice according to package, set aside.
Heat the oil in a large pot and cook the onion until translucent. Add garlic and cook until fragrant, about 30 seconds.
Add the chopped potato, can of tomatoes, peanut butter, chickpeas and thyme. Taste and adjust flavors as needed by adding salt and pepper.
Cover pot, lower heat, and cook for 20 minutes.
Place spinach onto plate, top with cooked rice followed by stew. Enjoy!
*This recipe was made with alterations from
“The Vegan Stoner Cookbook” by Sarah Conrique and Graham I. Haynes*