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African Peanut Stew with Sprouted Ancient Grains

Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Ancient Grain Blend (dry)
  • 1 cup cooked Second Spring Organic Sprouted Chickpeas (about ¾ cup dry)
  • 1 medium onion
  • 3 cloves garlic
  • 1 tsp oil
  • 1 large sweet potato, cubed
  • 1 can stewed tomatoes
  • ½ cup smooth natural peanut butter
  • 1 cup vegetable broth
  • 1 tsp fresh ginger, finely minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 ½ tsp curry powder
  • ¼ tsp cayenne (optional)
  • 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!