It’s the first day this summer where it was below 70F. It also rained, so most of my day was enjoyed inside until we actually had to go out and get groceries. The summer time sadness immediately settled in and I felt the shivers of the impending seasonal change that will be eventually coming our way (it’s always inevitable). The chilliness of the day, even though most wouldn’t say it is, prompted a desire for stew. It might be too warm or too early for it for some of you, but for today, the desire for it really grabbed my senses. The hubby was down for some stew, and I’m glad the both of us were because it gave us an excuse to have quite possibly my favorite kind, Chickpea Peanut Stew.
We ran around the store a couple of times for ingredients, all of them simple and very cheap. Then it was down to business. Luckily, in terms of chopping, the only things that need chopping are the sweet potatoes, ginger, collards, onions and cilantro. No fancy chopping either. All you need to do is roughly chop them as they will most likely become one with the stew at some point.
Today, I cooked it in my Instant Pot, but it works equally well cooked over the stove top and only takes between 20-25 minutes to cook (pretty much waiting entirely on the sweet potatoes to cook through). If you’re lazy like me, there’s no harm in throwing everything into the pot and bringing everything to a boil or setting your pressure cooker to manual and letting it do it’s thing. But, if you have the time, you can follow all the instructions to a T.
Creamy, delicious…and did I forget to mention peanut butter? It makes this dish super creamy and rich. It truly makes this dish everything comfort. I need this comfort to get me through to the winter that follows. Until then, I’m enjoying this bowl huddled in my blanket as we blast the AC to combat the humidity.
Creamy, warming and satisfying for those random chilly days. Or hey, if you blast the AC and need something to warm your soul, this does the trick!
- 1/2 medium red onion, diced
- 1 can chickpea, rinsed and drained
- 1 6 oz can tomato paste
- 1 tbsp minced garlic
- 1 inch fresh minced ginger or 1 tsp ginger powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 cups cubed sweet potato
- 1/3 cup chunky peanut butter
- 1/4 cup red lentils
- 1/4 tsp salt or to taste
- 3 cups vegetable broth
- 5 collard leaves, cut into strips
- For Instant Pot, add all ingredients except collards to cooking pot. Stir to evenly distribute and seal pressure cooker completely. Set pressure cooker to manual for 10 minutes and allow to pressure to naturally release. Unseal pressure cooker and stir in collard green strips to naturally wilt from the heat of the stew.
- If cooking on stove top, add onions to a large pot and saute for 3 minutes on medium heat.
- Add garlic, ginger, cumin and smoked paprika, allowing seasonings to become fragrant (about 2 minutes).
- Add in chickpeas, lentils and tomato paste and fold into onions and seasonings.
- Add in vegetable broth and peanut butter, give mixture a good stir to evenly mix.
- Bring mixture to a boil.
- Reduce heat back down to a simmer and cover with lid, allowing stew to cook for about 20 minutes or until sweet potatoes are cooked all the way through.
- Turn off heat and add in collard green strips, stirring to incorporate into stew.
- Season stew to taste and serve with scallions, cilantro and avocado to your liking.
- Feel free to use freshly cooked chickpeas for this recipe or get a can of no sodium added chickpeas if trying to avoid sodium.
- This stew goes great with hot sauce or red chili flakes. Add based on your preferences. I personally like to add 1/2 tsp red chili flakes to this. Gives it a nice kick.