Hearty Yam and Peanut Stew

by Christie Koehler on June 10, 2013

This delicious and hearty stew is so easy to pull together and let cook in your slow-cooker while at work. It makes a great one-pot meal that we love so much that we often double the recipe so we have leftovers for lunches.

The yams give this stew a sweet flavor and the addition of peanut butter gives it a creamy, rich taste. You can use canned chickpeas, or homemade. Prep time is about 20 minutes, which is why we tag it as a “Quick Meal”.

This recipe is adapted from ‘African Peanut Stew’ in Becoming Vegetarian. We’ve modified it to include more chickpeas and greens, and to use quinoa instead of rice. The recipe would work well with cashew butter in place of peanut, and we’re curious to try it with other grains like amaranth or teff.

The Stuff

  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cups peeled, diced yams
  • 2 cups cooked chickpeas
  • 1/2 cup uncooked quinoa, rinsed
  • 1/4-1/3 cup smooth peanut butter
  • 2 bunches of kale or collards, chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • tarmari or braggs, to taste

The Making

Sauté onions on medium heat until they are translucent, about 5-7 minutes. Transfer onions to your slow-cooker pot.  Add chickpeas, yams, and veggie broth. Mix in peanut butter and add quinoa.

Cook on low for 6-8 hours, or on high for 4.

30-60 minutes prior to serving, add chopped greens, lemon juice and black pepper.

Season with tarmari or Braggs aminos, to taste, at the table. Also great with a little hot sauce added!

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