Vegan African Stew

Recipe

Main Dish
Vegan African Stew

Primary Media

User Rating

5 out of 5 stars
Rate it:
11 ratings

Recipe Data

11
Servings
5min
Prep
45min
Total

Recipe Wellness Badges

Author

Save Options

Description

No Instant Pot to make this creamy peanut buttery West African Stew? No problem! Just saute the vegetables in a large stockpot or Dutch oven, add the liquids, and cover and simmer until sweet potatoes are tender. Then, mix in peanut butter and baby spinach.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 11
QuantityIngredientAdd
2 tbsp.Gustare Vita olive oil
1 c.Hy-Vee Short Cuts chopped red onion
1 lbs.Hy-Vee Short Cuts chopped sweet potatoes
3 clove(s)fresh garlic, minced
1 tbsp.fresh ginger, minced
1(15-oz.) can Hy-Vee no-salt-added garbanzo beans
2 tsp.Hy-Vee crushed red pepper flakes
5 c.Hy-Vee vegetable stock
1(15-oz.) can Hy-Vee no-salt-added diced tomatoes, undrianed
1 c.chunky peanut butter
Hy-Vee salt
Hy-Vee ground black pepper
1(5-oz.) pkg. baby spinach
Hy-Vee dry roasted unsalted peanuts, roughly chopped for garnish
Fresh cilantro, for garnish

Things To Grab

  • 8-quart Instant Pot

Directions

  1. Add olive oil to an Instant Pot and heat on the “Saute” setting. Add onion, sweet potato, garlic, and ginger. Saute until onions are softened, about 5 to 7 minutes.

  2. Add garbanzo beans, red pepper flakes, vegetable stock, and chopped tomatoes to Instant Pot. Seal lid and turn to “Pressure Cooker” setting. Cook on HIGH for 12 minutes.

  3. Release seal, and allow steam to escape. Once steam has escaped, carefully remove the lid.

  4. Stir peanut butter to hot soup. Season with salt and pepper, to taste. Continue stirring until peanut butter has completely melted. Stir in spinach and allow to wilt. Serve immediately garnished with peanuts, if desired.

Nutrition facts

Servings

250 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 0mg
  • Sodium: 420mg
  • Total Carbohydrates: 25g
  • Protein: 9g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Hy-Vee Test Kitchen