African Peanut Stew in the Instant Pot!
This stew is perfect to kick off fall.
Add more heat if you like a spicy stew.
- 1 can (15 ounces) diced tomatoes, undrained
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- 2 cups diced sweet potato or yams
- 1 cup chopped carrot (about 2 carrots)
- 1 cup fresh cilantro leaves
- 1/2 cup chunky peanut butter
- 2 garlic cloves, halved
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon baharat spice (or 5 spice)
- 1/8 teaspoon cayenne
- 1/4 teaspoon pepper
- 1.5 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch pieces
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 3 cups broth (I used chicken)
- 3-4 cups chopped fresh kale
- Optional: Chopped peanuts and additional cilantro leaves
- In your instant pot, turn on saute mode. Add 3 tbls of olive oil to the bottom of the pot. Cook the onion on medium heat until golden, add garlic until fragrant. About 7 mins total.
- Add the carrot. Cook for about 5 mins or until the mixture reduces in size slightly.
- Next add your spices, peanut butter, tomatoes, and broth. Bring to a slight boil on saute mode or until the peanut butter mostly dispurses.
- Then turn off saute mode by hitting cancel on your IP. Then add your sweet potatoes and click pressure cook. Set the timer to 14 minutes.
- Once it's done, use your pressure release valve. Open the IP but be careful because it soup could already be boiling!! Let it chill for a sec then add the kale, cilantro, and beans.
- Try your soup to see if it needs any more salt or cilantro.
- You are done!
You can also follow this recipe on your stovetop with a large pot
- Heat oil in a Dutch oven over medium heat.
- Add carrots, onion, and garlic; saute for 5 minutes.
- Stir in remaining ingredients (except chickpeas, kale, and cilantro); bring to a boil.
- Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until vegetables are tender.
- Add Kale, chickpeas, and cilantro
- Serve!
Crockpot
- Heat oil in a Dutch oven over medium heat.
- Add carrots, onion, and garlic; saute for 5 minutes.
- Put the carrots, onions, garlic, and the remaining ingredients (except chickpeas, kale, and cilantro) in a slow cooker.
- Cook for 4-6 hrs on low.
- Then add kale, chickpeas, and cilantro once the sweet potato is tender.
- Serve!
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