Vegan Slow Cooker Peanut Stew (Maafe-Inspired)
Prep time: 6 hours 15 minutes
- 15 ounce can of chickpeas (drained & rinsed)
- 4 cups vegetable stock
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 15 ounce can of diced tomatoes (keep juices)
- 4-5 cups sweet potatoes (cut into 2 inch cubes; roughly 2 medium sweet potatoes)
- ½ cup all-natural peanut butter (creamy or crunchy)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 inch ginger (finely grated)
- To add right before serving: 4 handfuls spinach (chopped)
Step 1: Combine all ingredients in a 6 quart slow cooker and cook on low for 6-8 hours.
Step 2: Stir in the spinach and cook for 15 minutes.
Step 3: Mash the sweet potato until the stew is thickened.
To assemble ahead and freeze:
Step 1: Combine all ingredients except for the stock and spinach in a large freezer bag. Squeeze out as much air as possible and freeze flat. Freeze for
up to three months.
Step 2: Thaw completely and cook according to above directions.
From the recipe author: "Maafe is a popular West African stew that originated in Mali but is also prepared in many other countries including (but not limited to) Ghana, Senegal, Nigeria and Mauritania. With a base consisting of tomatoes and ground nuts, maafe typically also contains meat, and is served with rice, couscous or sweet potatoes. Recipes vary greatly by chef and region, and can also include corn, peppers, paprika, carrots, onion and leafy vegetables."
The sweet potatoes in this recipe are filled with Vitamin A and one serving gives you over the daily recommended amount of Vitamin A. Vitamin A can be good for eye health, protective against cancer, and boost the immune system!
Per serving: 263 calories; 10 g protein; 36 g carbohydrates; 807 mg sodium
Recipe source: https://www.sweetpeasandsaffron.com