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dehydrated sweet potato peanut stew

5.0

(12)

www.freshoffthegrid.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 505 minutes

Servings: 2

Ingredients

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Instructions

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Step 1

Heat a high-sided skillet or pot over medium. Add the onions and a bit of water. Sweat until the onion is translucent, adding more water as it evaporates out. Add the garlic, sweet potato, tomatoes & their juices, kale, chili powder, ground ginger, salt, and broth. Simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas.

Step 2

Spread the stew in an even layer on dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 135F for 8-12 hours or until the chickpeas and sweet potatoes are completely dry. Package in airtight containers or zip-top bags along with the crushed peanuts.

Step 3

Before departing on your trip, additionally pack the peanut butter packets and oil in a small container.

Step 4

Place the stew in your cookpot with enough water to cover. Simmer 15-20 minutes or until the chickpeas are tender, adding more water as needed. You’ll want a bit of liquid left at the end, but not enough to make it too soupy.

Step 5

Mix the peanut butter and olive oil into the stew until thoroughly combined. Enjoy!

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