Let’s talk about peanut butter. This is a subject that has been peeving me for quite some time. You might be wondering how peanut butter could peeve someone, so I’m going to tell you.
They aren’t all created the same.
Most people know that there is a difference between their childhood Jif peanut butter spread and a jar of natural peanut butter that you have to stir. You know, the kind that has TWO ingredients, peanuts and salt? Well, now those marketing buffs are fooling people into thinking they are buying healthy foods when they are not. They have begun labeling jars of peanut butter with the word “natural” when, in fact, they contain added oil and sugar. There’s nothing natural about that! I can’t tell you how many time I’ve bought a jar of “natural” peanut butter and gotten home only to realize there are more ingredients than I bargained for. That really peeves me! Peanut butter doesn’t need all that stuff. It is velvety and delicious just the way it is. Our kids don’t need extra sugar. They get way more than enough sugar around every turn. And, those parents who are trying to do the right thing shouldn’t have to inspect labels that read “natural.”
Ok, I’ll get off my soapbox now. That subject really fires me up.
What can I say? I love peanut butter! And that’s why I created this velvety, rich peanut stew inspired by the many recipes for African Peanut Stew that are floating around the web. I took elements of several recipes and came up with this hearty stew. Even better I was able to throw in plenty of greens and add an extra hit of protein by adding chickpeas.
Just do me a favor when you make this stew- please use natural peanut butter AND read the label! Seriously. This stew has no need for oil OR sugar. It has all the flavor and whole food plant based ingredients it needs!
Here is a video to show you how it’s made in the Instant Pot. Don’t forget to subscribe while you are there!
- 1/2 Onion diced
- 1 TBSP garlic minced
- 3 sweet potatoes cubed
- 1 TBSP coriander
- 1 tsp tumeric
- 1 tsp Salt
- 1/2 tsp cayenne pepper
- 2 cups Vegetable Broth
- 1 14 oz- can diced tomatoes
- 1 14 oz- can Lite Coconut Milk (canned) full fat works too (make sure it's canned)
- 1/3 cup Natural Peanut Butter no sugar added
- 1 14-oz Chickpeas rinsed and drained
- 3 cups Arugula Spinach or Collard Greens can be subbed
- Set pot to saute.
- Saute onion and garlic for 3 minutes.
- Add sweet potatoes, and continue sautéing for another 3 minutes.
- Add coridander, salt, and cayenne pepper and stir until vegetables are well coated.
- Turn pot off.
- Add vegetable broth, tomatoes and coconut milk. Stir well.
- Stir in natural peanut butter.
- Set pot to manual high pressure for 5 min and turn the valve to Sealing.
- Allow pressure to release for ten minutes after the time goes off.
- Remove lid and scoop out two cups of stew. Add to high powdered blender and puree until smooth.
- Pour pureed stew back into pot to thicken stew.
- Rinse and drain chickpeas.
- Stir in chickpeas and greens.
- Serve, and enjoy!