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Makes
10 generous servings
Author Notes
This stew features seasonal Summer vegetables, perfect for using up or enjoying the bounty of a mid-summer CSA or farmer's market. This soup is hearty, rich, but not overly so. It is filling, and makes for wonderful leftovers-great for entertaining guests during the week. This soup also freezes very well. If using fresh tomatoes, do not bother with peeling and seeding; simply puree the soup base with an immersion blender or conventional blender. Otherwise, use a high-quality jarred or canned tomato (crushed or diced). Warming, spicy and full of flavor, this soup is a hit by itself, atop white basmati rice or whole grain cous cous. Also excellent with toasted slices of whole grain bread, rubbed with a garlic clove. Either way, be certain to serve this soup with lots of roasted, chopped peanuts, cilantro and lime wedges. The recipe was adapted from thedaringgourmet.com (Gambian Peanut Stew), saveur.com (African Peanut Stew), and the OhSheGlows cook book's version of African Peanut Stew. Be sure to use natural peanut butter: the only ingredients should be peanuts (with or without salt). Or, if you are ambitious, use homemade peanut butter for an even better flavor! Enjoy. —Annaliese
Ingredients
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6 cups
fresh tomatoes, diced (or 6 cups canned/jarred crushed or diced tomatoes)
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4 to 6 cups
vegetable stock
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1" pieces
fresh ginger, chopped into small pieces
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1 cup
diced onion
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4
cloves garlic, peeled and smashed
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1/4 cup
tomato paste
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2 cups
sweet potatoes, 1" dice
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1 cup
green beans, cut into 1" lengths
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1
hot chili pepper, finely minced
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1
red bell pepper, cut into 1" pieces
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1 to 2 cups
garbanzo beans or chick peas
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1/2 to 3/4 cups
smooth natural peanut butter
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2 to 4 cups
kale, swiss chard or spinach
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2 teaspoons
coriander
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1 1/2 teaspoons
cumin
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1/2 teaspoon
cinnamon
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1/4 teaspoon
freshly grated nutmeg
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1/2 teaspoon
allspice
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1 teaspoon
yellow curry powder
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1 teaspoon
paprika
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1/2 cup
fresh cilantro, plus more for serving
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1/4 cup
fresh lime juice, plus wedges for serving
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1/2 cup
toasted and chopped peanuts
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Salt, to taste
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Ground black pepper, to taste
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White basmati rice, whole wheat cous cous or toasted whole grain bread
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1 pinch
sugar (optional)
Directions
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In a large pot with a lid, heat 1 TB oil (olive, canola, sunflower, etc) on medium heat. Add onions and garlic, and sauté until fragrant. Add the ginger and tomato paste, along with a pinch of salt. Cook for 1 to 2 minutes. Add the tomatoes.
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Add 4 cups of stock, place lid on, and simmer on medium until the contents is tender, about 10-15 minutes. Stir in the peanut butter. Puree if desired, using an immersion blender or transferring in batches to a conventional blender, taking care to not burn yourself. Return to the pot on medium heat.
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Add the sweet potato, and simmer for 10-12 minutes. Add the green beans, peppers, and garbanzo beans. Simmer for 5-10 minutes, until just tender but still toothsome.
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Add the spices to the soup, tasting as you go to suit your preferences. Simmer the soup for about 10 minutes longer without the lid on to help concentrate the flavors.
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Once the vegetables are tender, but not mushy, add the greens, lime juice and fresh cilantro, and adjust salt and pepper. If needed, add a pinch of sugar to help round out the acidity. Serve with the toasted peanuts, additional cilantro, and wedges of lime.
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