African Peanut Stew with Sprouted Ancient Grains
Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
What You'll Need:
Second Spring Organic Sprouted Ancient Grain Blend
Second Spring Organic Sprouted Chickpeas
(about ¾ cup dry)
large sweet potato, cubed
smooth natural peanut butter
fresh ginger, finely minced
salt and pepper to taste
chopped peanuts for garnish
How To Make It:
Finely chop onion and mince garlic and ginger. Chop sweet potato into small cubes.
In a large pot on low-medium heat, saute onion and garlic with oil until translucent, about 7 minutes.
Add ginger, spices and stewed tomatoes to the pot and simmer for 5 minutes, breaking up tomato into bite size pieces if necessary.
Add sweet potato, cooked chickpeas, peanut butter and broth to the pot, stir and simmer on a low heat for 35-40 minutes, stew is done when a fork easily goes through the sweet potato.
10 minutes into the simmering time, cook the grain according to the directions on the package.
Add grain and stew to bowls and top with chopped peanuts.
Pro tip: it tastes even better the next day!