PB & Spinach

It’s stew weather again (finally!) and I had a craving for one of my favorites – chick-peanut butter stew. This isn’t really an international recipe but it involves North African flavors, and the combination of spinach and peanut butter (‘ground nut’) which is also pretty uniquely African. The recipe actually came from the North Carolina State Fair cooking contests a couple of years ago. This recipe was a runner-up in the N.C. Peanut Growers Association recipe competition – in my opinion, it should have won first place, hands down!

The recipe is vegan, and the peanut butter that is added at the end makes it creamy even without any dairy or additional thickener. It’s a comforting soup full of iron and other great vitamins, and freezes very well.

Chick-Peanut Butter Stew
1/4 c. canola oil
1 large onion, chopped
6 cloves garlic, minced
3/4 tsp. cinnamon
1 tsp. ground cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1 can petite diced tomatoes, with juice
3 cans chickpeas, drained and rinsed
1 quart vegetable broth
1 tsp. sugar
salt and pepper to taste
1/2 c. peanut butter
5 oz. spinach

Saute onions and garlic in canola oil until softened and translucent. Add cinnamon, cumin, paprika and cayenne pepper and saute for another 1 minute until fragrant. Add tomatoes, chickpeas, broth, sugar, salt and pepper. Stir well, bring to a boil, then reduce heat and simmer uncovered for about 45 minutes.

Remove from heat. Puree half the soup (I use my “boat motor” handheld immersion blender), then add peanut butter and spinach. Heat through until peanut butter is dissolved into the soup, making it creamy. Serve immediately or freeze for later.


2 responses to “PB & Spinach

  1. That’s a good one. I shall have to try!

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