Source: Dishing Out Health | Serves: 6 | Time: 1 hr 15 min
Changes: skipped raw onion and replaced with powder; replaced fresh ginger with ground allspice
2 tbsp olive oil
4 cups peeled and cubed sweet potato (3 medium sweet #potatoes)
1 tbsp onion powder
1 tsp each S&P
1/2 tsp ground allspice
5 garlic cloves, minced
1/2 cup tomato sauce
4 cups vegetable broth (homemade to reduce sodium)
1 14-oz. can fire-roasted diced #tomatoes
3/4 cup natural salted peanut butter
1 13.5-oz. can lite coconut milk
1 15.5-oz. can #chickpeas, rinsed and drained
Sriracha, to taste
Rice, for service
Parsley and peanuts, for garnish
Heat oil in a large soup pot or Dutch oven over medium. Add sweet potato, onion powder, salt, and pepper; cook 2 minutes, stirring occasionally.
Add garlic, allspice, and tomato sauce; cook 4 to 5 minutes, until tomato sauce caramelizes and turns brick red.
Add broth and diced tomatoes; bring mixture to a boil, reduce to a low simmer, cover and cook 25 to 30 minutes, until sweet potatoes are fork-tender.
Stir in peanut butter, coconut milk, and chickpeas. Simmer, uncovered, 15 minutes, or until slightly thickened, stirring occasionally.
Stir in sriracha. Ladle stew into bowls and serve with rice. Garnish with parsley and peanuts.