Sweet Potato Stew

February 5, 2008

From Prevention Magazine, January 2002

Ingredients:

  • 1 1/2 cup cooked brown rice
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 red peppers, cut into 1″ chunks
  • 1 large onion, chopped
  • 1 Tbsp chopped fresh ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 4 cups vegetable broth
  • 2 large sweet potatoes, peeled and cut into 1″ chunks
  • 1/2 cup natural peanut butter
  • 1 cup boiling water
  • 1/3 cup tomato paste
  • 1 10-oz can chickpeas rinsed and drained
  • 1 10-oz ounce bag spinach chopped

Directions:

  1. Prepare the rice. Meanwhile heat the oil in a large soup pot over med-high heat. Add garlic, and onion, Cook for 3 minutes. Add the ginger, allspice, and cayenne. Cook for 1 minute more.
  2. Add the broth and sweet potatoes, and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
  3. In a bowl, whisk the peanut butter and water. Add to the sweet potato stew along with the tomato paste, chickpeas, and spinach. Cook for 10 minutes or until heated through. Serve over rice.

Posted by Kerry | Filed Under Recipes 

Comments

2 Responses to “Sweet Potato Stew”

  1. linda kolbek on March 26th, 2011 2:11 pm

    I would hae loved to hae had the nutritional info on this recipe (sweet potato stew)

  2. Margaret Owen on November 14th, 2011 1:44 pm

    I absolutely love this stew!!!! Its rich and satisfying AND nutrient dense. But my recipe for it is decimated, thanks for the re-print.

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