Spicy Peanut Stew with Butternut Squash and Chickpeas
3 tablespoons canola oil
2 medium red onion, finely diced
3 garlic cloves, minced
1 Serrano pepper, seeded and finely chopped
2 tablespoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can (14.5 ounces) crushed fire roasted tomatoes
1 can (6 ounces) tomato paste
1 cup creamy natural peanut butter
4 cups vegetable stock
1 butternut squash, peeled and cut into 1/2" chunks (about 1 pound 4 ounces of cubed squash)
2 cups cooked chickpeas
1/2 cup spicy peanuts, roughly chopped (recipe follows)
Grain of choice
Finely chopped kale or roughly chopped baby spinach
Cherry tomatoes, sliced
Cilantro, roughly chopped
Add the oil to a large soup pot set over medium heat. Heat oil until it just starts to sizzle then add the chopped onions and sauté until transparent; about 5-6 minutes. Add the garlic, Serrano pepper, and ginger and sauté for 1-2 minutes. Next, add the cumin, turmeric, and cinnamon and stir until everything is combined and the spices are fragrant.
Add the fire roasted tomatoes, tomato paste, peanut butter, and vegetable stock to the pot and stir to combine. Stir in the squash, chickpeas, and chopped spicy peanuts. Bring the stew to a low rumble and reduce heat to medium low and simmer for 35-40 minutes or until the squash is just tender.
Serve the stew in bowls and top with a scoop of your favorite grain, finely chopped kale (or spinach), sliced cherry tomatoes, cilantro, and spicy peanuts.
*I actually like to put my greens in the bowl first and pour the hot stew over the top. This helps soften the greens especially if you’re using kale.
1 1/2 teaspoons canola oil
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
A generous pinch of fine sea salt
1 cup dry roasted unsalted peanuts
In a small bowl, stir together the oil and spices. Add peanuts to the bowl and toss to evenly coat. Heat a small skillet over medium heat; add peanuts and cook for 3-5 minutes or until the peanuts are hot and just barely toasted. Remove from skillet and let cool.
Recipe slightly adapted from Oh, Ladycakes