This one is for the peanut lovers!!!
- 3 tbsp. Peanut Oil
- 2 Onions, chopped
- 3 cloves Garlic, crushed
- 1 small Pepper (any color is good)
- 2 tbsp. Ginger
- 1,5 tsp. Cumin
- 1 tsp. Tumeric
- 1 tsp. Cinnamon
- 1 tbsp. Curry Powder (of your choice)
- 1 can crushed Tomatoes
- 1 cup creamy Peanut Butter
- 1 pot Knorr Vegetable Stock
- 4 cups Water
- 1 Butternut, cubed
- 1 can Chickpeas, drained
- Salt and Pepper to Taste
- 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, pepper, and ginger and sauté for 1-2 minutes, then add the cumin, turmeric, curry powder and cinnamon and mix just until everything is combined.
- Dump in the tin of crushed tomatoes and stir until everything is evenly mixed, then stir in the peanut butter, water and vegetable stock, followed by the the butternut and chickpeas.
- Bring the stew to a light boil then reduce the heat to medium low, cover the pot with a lid, and continue simmering for 35-40 minutes. Keep an eye on it as the peanut butter does tend to drift down and burn at the bottom of the pan.
When the stew is finished cooking, serve it in bowls and top with a scoop of your favorite grain, some chopped kale, grape tomatoes, and spicy peanuts. The stew will keep refrigerated, in an air tight container, for 3-4 days. It can also be kept frozen, in an air tight container, for at least one month. Just make sure you let it defrost completely before attempting to reheat it.