This West African Stew Warms Up the Chilliest Night

Name: This West African Stew Warms Up the Chilliest Night
Ingredients: 1 yellow onion, chopped; 1 red bell pepper, seeded and chopped; 2 cloves garlic, minced; 2 tsp grated fresh ginger; ½ tsp ground cumin; ¼ tsp cayenne; 1½ lb sweet potatoes, peeled and cut into ½-inch dice; 1 (14.5-oz) salt-free crushed tomatoes; 2 tsp white miso paste; 2 cups unsalted vegetable stock, divided; 2 (15-oz) salt-free dark red kidney beans, rinsed and drained; 2 Tbsp smooth unsalted natural peanut butter; ¼ cup chopped unsalted dry-roasted peanuts; ½ tsp coarsely ground black cumin (nigella seeds)

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Servings: 4

Author : Alison Ashton

dinner stew african

This West African Stew Warms Up the Chilliest Night

Instructions

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Heat ¼ cup of water in a large saucepan over medium. Add onion, cover, and cook 5 minutes or until softened. Add bell pepper and garlic, cover; cook 5 minutes or until softened. Stir in ginger, cumin and cayenne; cook, stirring, 30 seconds. Add sweet potatoes, stirring to coat. Stir in tomatoes, miso paste and 1¾ cups broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir in beans; simmer 10 minutes or until vegetables are soft and heated through. In a small bowl, combine peanut butter and remaining ¼ cup broth until smooth; stir into stew. If a thicker consistency is desired, puree 1 cup stew in a blender or food processor and stir back into the pot. Taste and adjust seasonings, if needed. Ladle into bowls, sprinkle with chopped peanuts and black cumin.

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