Happy New Year, everyone.
I thought I would bring you my updated version of this g-nut aka peanut stew. I have been making this stew for over 2 years now and it never fails to satisfy me and leave me with leftovers for the week.
I usually make this stew with garbanzo beans, but this time around I decided to use black-eyed peas. It is thought that on New Years Day if you eat black-eyed peas and greens then you will have prosperity and luck in the coming year. And who doesn’t want a little good fortune?
I am applying for an internship to eventually become a registered dietitian, and I need and want all the luck and prosperity I can get this year! Black eyed peas are just like most other beans and legumes, packed with protein, fiber, and iron and are great for reducing cholesterol.
With orange sweet potatoes and carrots, green peppers and chard, anti-inflammatory alliums onion/garlic, and our spicy friend ginger, this stew is packed with good-for-you veggies. The sauce for the stew is peanut butter and broth. Easy and simple.
I ran out of brown rice, so I made the stew and put it over white rice. Fine. Delish. Thank goodness for rice cookers. I have also made this stew with quinoa, or you could even pair it with cornbread.
I like to chop all of my ingredients up first before cooking, so that I can just dump the bowl into the pan quickly and have the stew ready in minutes. Because when I’m hungry, I want dinner FAST.
African G-nut (aka Peanut) Stew
see my original post here
2 Tablespoons vegetable or canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon of fresh ginger, grated (NOTE: I like to keep extra ginger in the freezer so I have it on-hand at a moments notice)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 medium sweet potatoes, diced
1 carrot, diced
1 1/2 teaspoons salt
2 cups veggie broth
1 green bell pepper, diced
1 15-oz can of black-eyed peas
1/2 bunch of swiss chard, stems removed and roughly chopped or torn
1/2 cup peanut butter
optional: cilantro or parsley, for garnish