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.
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