Source: Guiding Stars
Photo Source: Unsplash, NorWood Themes
Number of Servings: 6 (515 g)
Active Time: 15 min.
Total Time: 1 hour
Peanuts and tomatoes may sound like strange bedfellows if you haven’t had much experience with north African cuisine, but in our humble opinion, it’s a combination that merits your attention. The sweetness and acidity pair perfectly with sweet potatoes, creating a rich, flavorful stew that you’ll want more of.
Ingredients
TOPPING:
1 cup fat-free sour cream
¼ cup fresh chives, minced
STEW:
2 tsp. canola oil
1¼ cups thinly sliced yellow onion
¾ cup bell pepper, chopped
3 cloves garlic, minced
1 cup chopped unsalted dry-roasted peanuts
½ tsp. salt
1 tsp. crushed red pepper
4 cups cubed sweet potatoes
2½ cups quartered red potatoes
2½ cups low-sodium vegetable broth
1 (28 oz.) can diced tomatoes, undrained
*Try replacing canned tomatoes with fresh tomatoes from your garden
Directions
Combine topping ingredients, cover, and store in fridge while stew is cooking.
Heat oil in a large, heavy-bottomed pot over medium-high heat. Sauté onion and bell pepper until tender (4-5 minutes). Add garlic and sauté until fragrant (30 seconds). Add peanuts, salt, and crushed red pepper and sauté until nuts smell toasted (1-2 minutes).
Add potatoes, broth, and tomatoes. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender (45 minutes).
Top stew with sour cream mixture to serve.
How can you introduce chives from your garden into your diet? Why? How could that improve your health? How could that improve the environment?
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