I first found this recipe in the Vegan Planet cookbook by Robin Robertson. I've just tweaked it a bit, adding more cinnamon and broth, specifically. I've seriously made this recipe soooo many times that the binding on my book is coming unglued... right at this recipe's page.
Serve this stew with some brown rice or quinoa for added fiber-y goodness.
- 1 large yellow onion, chopped
- 2 large sweet potatoes, peeled and chopped into cubes
- 1 red bell pepper, chopped
- 2 Tbsp. olive oil or canola oil
- 1 garlic clove, minced (1 tsp.)
- 1 tsp. ginger (I use pureed from jar if I don't have fresh ginger root on hand)
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinse and drained
- 1 14-oz. can organic diced tomatoes, do NOT DRAIN
- 1 tsp. salt
- 2 Tbsp. brown sugar
- 2.5-3 cups vegetable broth or water
- 1/4 tsp. cayenne
- 1/4 tsp. black pepper
- 3/4 tsp. cinnamon
- 1/2 tsp. ground cumin
- 1/2 cup chunky peanut butter
- crushed peanuts for garnish and lime wedge (optional)
- Heat oil in large saucepan over medium heat. Add onion, cover, and cook until softened, ~5 minutes .
- Add bell pepper, cover, cook another 5 minutes.
- Add the garlic, cook another few minutes. Add the spices, ginger, and brown sugar, stirring constantly until mixed.
- Add sweet potatoes and stir.
- Stir in canned tomatoes, veggie stock, and salt to taste. Bring to a boil. Reduce heat to low and simmer covered until vegetables are cooked, about 30 minutes.
- Add the beans and peanut butter, stir until PB is melted and mixed into stew.
- Garnish with chopped peanuts and lime, optional. Serve!