Spicy peanutbutter stew

Written by MjauNovember 28, 2016

It’s funny how things NEVER EVER (at least very rarely) go as planned. It’s all good though, since time is relative and every day is a new day consisting of 24h.

I have been meeting some wonderful people here in Merida. Be on the lookout for all the different awesome collaborations that will be born out of these encounters 🙂

I have to admit that I have been frustrated lately. It feels as if every step forward for the environment happens so very slow and is followed by at least two steps back. I know however that this is not true and that we all must keep doing our best and focus on the good and on the light. Even though this world we are living in breaks my heart every once and awhile, I find great comfort in knowing we have each other and that everyone of us is doing her very best for our planet and fellow living beings.

And one of these small things we can do is to be and eat vegan, of course. So here’s another PB recipe from my heart to your belly! (can you tell that we are a bit peanut butter obsessed in this family btw?)

 

♥ Peanut, Butternut squash + Chickpea stew

  • 3 tablespoons roasted peanut oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 small serrano pepper, seeded and finely chopped
  • 1-2 tablespoons minced fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1,5 teaspoons ground cinnamon
  • 1 can (14.5 ounces) crushed fire roasted tomatoes
  • 1,5 cup (3,5 dl) creamy peanut butter
  • 4 cups (1 L) vegetable stock
  • 1 butternut squash, peeled, de-seeded and cut into bitsized chunks
  • 2 cups (5 dl) cooked chickpeas
  • 1/2 cup (1 dl) roasted peanuts
  • Fine sea salt, to taste

Let’s do it! But how?

  • Add the peanut oil to a large soup pan set over medium heat. Heat just until it starts to sizzle then toss in the chopped onion and sauté until transparent; about 5-6 minutes.
  • Add the garlic, serrano pepper, and ginger and sauté for 1-2 minutes, then add the cumin, turmeric, and cinnamon and mix just until everything is combined.
  • Dump in the fire roasted tomatoes and stir until everything is evenly mixed, peanut butter, and vegetable stock, followed by the the squash, chickpeas, and peanuts.
  • Bring the stew to a light rumble then reduce the heat to medium low, cover the pot with a splatter screen, and continue simmering for 35-40 minutes.
  • When the stew is finished cooking, serve it in bowls and top with a scoop of your favorite noodles (I had spiralized butternut noodles), some chopped kale or other leafy green, cilantro and sprouted beans.

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