With bell peppers and tomatoes in the CSA box, I had everything I needed to make another recipe from World Feast Vegan, Ugandan-Style Peanut Butter Stew. I’m a big fan of peanut flavored foods. Usually they seem to have sweet potatoes. So this was a little different than the African stews I’ve made before.
The flavor was nice, but the bell pepper got kind of mushy. Next time I might cut it bigger or add it in a little later. A bed of brown rice soaked up all the tasty sauce.
On the side, that’s just kale massaged with olive oil and rice vinegar.
Wow, the Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas from Dreen Burton’s Eat, Drink & Be Vegan is so tasty! Sweet, spicy and just a hint of peanut to it. The chickpeas I used were some dark colored dried ones I picked up at the Indian grocery. When cooked up they seem to hold their shape really well without being hard at all. Kind of lentil-like that way. The recipe makes a ton, so I froze a bucket and have still been eating off of it this week. I love it when healthy tastes great! Also, if you’re watching pennies, this is pretty cheap to make.