Description
Recipe courtesy of iba thiam
Ingredients
- Peanut Oil
- Carrots
- Garlic Cloves
- Potatoes
- Sweet Potatoes
- Onion
- Tomato Paste
- Paprika
- Cayenne Pepper
- Cumin
- Fresh Thyme Sprigs
- Chickpeas
- Salt & Freshly Ground Black Pepper
- Stock
- Creamy Peanut Butter
- Basmati Rice
Instructions
- In a large pot over medium heat, heat the peanut oil
- Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well
- Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well
- Add the stock, making sure the level of the stock is above the veggies in the pot
- Add additional salt and pepper to taste
- Cover and bring to boil
- Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes
- Turn off the heat but leave the pot on the stove
- Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving
- Serve with basmati rice, quinoa, couscous or fufu