Evie's Peanut Stew (Vegan)

1 medium sweet onion, diced

3 cloves garlic

1 red bell pepper, diced

1 jalapeño, seeded and diced (opt)

1 medium sweet potato, peeled and chopped into 1/2-in. chunks

1 (28-oz) can petite diced tomatoes, with the juice

salt and pepper

1/3 C. natural peanut butter

4 C. vegetable broth (plus more as needed)

1 1/2 tsp. chili powder

1/4 tsp. cayenne pepper (opt)

1 (15-oz) can chickpeas, drained and rinsed (I never rinse them)

2 generous handfuls baby spinach or de-stemmed, torn kale leaves

fresh cilantro or parsley leaves, for serving

roasted peanuts, for serving

leftover cooked rice or quinoa (opt, but delicious)

1) "Dry sauté" the onion and garlic (adding just enough water to prevent sticking or deglaze after sticking over medium heat until the onion is translucent.

2) Add the bell pepper, jalapeño, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3) In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and cayenne (if using).

4) Cover the pan with a lid and reduce heat to medium-low. Simmer for 10-20 minutes or until sweet potato is fork-tender.

5) Stir in the chickpeas and spinach and cook just until wilted. Season with salt and black pepper to taste.

6) Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!