This is the recipe that inspired the Moroccan peanut butter!
This stew holds a special place in our hearts (and tummies).
Jared was on his way back from a business trip in the US in the middle of winter.
He wasn't in the best of spirits - the weather hadn't cooperated, meetings were "meh" and was exhausted from the whirlwind nature of the voyage.
He arrived home and was greeted by a warm, spiced, nutty aroma.
Lindsay had discovered this recipe and though the cinnamon, ginger and peanut combo combined with the sweet notes of sweet potato would be exactly what Jared needed.
She was bang on - eating it was like putting on a sweater warm from the dryer!
Absolutely delicious and so easy to make, it's now a regular go to for us!
- 1 Tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 red pepper cut in small cubes
- 1 tsp chilli powder
- 900 ml chicken stock (1 box)
- 796 ml diced tomatoes (1 can undrained)
- 1 sweet potato, peeled & cubed (roughly chickpea size)
- 1 540 ml can of chickpeas drained
- 1/4 c Wander Thai Peanut Butter
- 200 ml coconut milk (1/2 can)
- 1/4 c dried apricots, quartered
- salt, pepper and hot sauce to taste
- In a large pot, cook the onion and pepper in the olive oil on medium-medium high heat until soft.
- Add the chilli powder and cook for 30 seconds.
- Pour in chicken stock, diced tomatoes, sweet potato and chickpeas.
- Bring to boil, reduce heat and let simmer until the sweet potatoes are cooked, approximately 20 minutes.
- Stir in peanut butter, coconut milk and apricots.
- Season with salt, pepper and hot sauce to taste.