West African Peanut Stew

Ingredients

Featured Clayton Farms Green: Rainbow Chard

• 1.5 tablespoons olive oil
• 1 medium onion

• 2 teaspoons cumin
• 1 teaspoon ground ginger
• 1/4 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2 sweet potatoes - about a pound
• 1 small head of cauliflower
• 1 15 oz can of chicpeas
• 1 15 oz can of diced tomatoes
• 2 cups water
• 2 cusp vegetable broth (can sub water)
• 3/4 cup natural peanut butter - smooth (ingredients should be just peanuts)
• 6 - 7 oz Rainbow Chard
• fresh cilatnro
• peanuts
• 1 lemon
• garlic
• chili garlic sauce
• salt and pepper to taste

Directions

I always like to to all the chopping and measuring to start, so I can focus on timing during cooking!

• dice onion and mince garlic, set aside
• chop cauliflower into florets and sweet potatoes into 1/2 inch cubes - doesn't have to be perfect
• stem and chop of rainbow chard, place in bowl and set aside
• measure out spices (cinnamon, cumin, paprika, ginger), put in a small bowl or cup and set aside

Now it's time to start cooking!

• heat olive oil over medium heat
• add minced garlic and diced onions. 3 min until begins to brown
• add cinnamon, cumin and paprika and stir for 2 min
• add the liquids: broth and water
• add the diced tomatoes, cauliflower, sweet potatoes, chicpeas and peanut butter
• stir and bring to a boil
• cover the pot and reduce heat to medium - low for 20 min

Optional! But if you want, while the pot is simmering, take this time to prep items for garnish

• chop up the cilantro and peanuts for garnish.
• put out some garlic chili sauce

And to add a bit of liveliness:

• juice one lemon

Now

• test the cauliflower and sweet potatoes to make sure they have softened
• take the pot off the heat
• stir in the chard
• finish by stirring in lemon juice

Serving suggestions:

• Over brown rice, or another grain
• Fresh cilantro adds a bit of color and crunch!
• Chopped peanuts for additional texture
• Chili Garlic Sauce like Huy Fong for a bit of a kick!

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