Ingredients
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2 medium yellow onions, chopped (about 1 cup)
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3 cloves garlic, minced
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1-inch piece of fresh ginger, grated
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1 tablespoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 can (15 ounces) chickpeas, drained and rinsed
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1 can (15 ounces) diced tomatoes, undrained
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1 can (14 ounces) no-salt-added diced tomatoes
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1/2 cup unsweetened coconut flakes
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1/2 cup uncooked brown rice (optional)
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1 pound sweet potatoes, peeled and cubed
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1 ear corn, husk and silks removed, and kernels cut off the cob
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1 can (15 ounces) whole kernel corn, drained
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1 can (15 ounces) low-sodium black-eyed peas, drained and rinsed
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1 avocado, halved and sliced (for serving)
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Chopped cilantro, basil, or mint leaves (for serving)
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Lime wedges (for serving)
Directions
Sub_title: A Hearty and Flavorful One-Pot Meal Inspired by West African Cuisine
Description: This delicious peanut stew is packed with nutrient-dense sweet potatoes, corn, and protein-rich black-eyed peas, making it both kid-friendly and high-protein. The addition of traditional West African spices like ginger, garlic, and cayenne creates a bold and complex flavor profile that’s sure to delight your taste buds!
Ingredients:
* 2 medium yellow onions, chopped (about 1 cup)
* 3 cloves garlic, minced
* 1-inch piece of fresh ginger, grated
* 1 tablespoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 can (15 ounces) chickpeas, drained and rinsed
* 1 can (15 ounces) diced tomatoes, undrained
* 1 can (14 ounces) no-salt-added diced tomatoes
* 1/2 cup unsweetened coconut flakes
* 1/2 cup uncooked brown rice (optional)
* 1 pound sweet potatoes, peeled and cubed
* 1 ear corn, husk and silks removed, and kernels cut off the cob
* 1 can (15 ounces) whole kernel corn, drained
* 1 can (15 ounces) low-sodium black-eyed peas, drained and rinsed
* 1 avocado, halved and sliced (for serving)
* Chopped cilantro, basil, or mint leaves (for serving)
* Lime wedges (for serving)
Instructions:
1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, ginger, and cumin; cook for another minute.
3. Add the drained chickpeas, diced tomatoes, and their juices to the pot. Season with paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low, cover partially, and let simmer for 10 minutes.
5. Stir in the brown rice if using, coconut flakes, and sweet potato cubes. Simmer, covered, for an additional 10 minutes.
6. Meanwhile, heat a small saucepan over medium heat. Add the remaining 1/2 cup diced tomatoes and their juices, as well as the optional corn and beans. Cook, stirring occasionally, until heated through.
7. Remove the pot from the heat and stir in the black-eyed peas, corn mixture, and corn kernels. Cover and let sit for 5 more minutes.
8. Serve hot over brown rice, if desired, garnished with avocado, cilantro, basil, or mint leaves, and lime wedges.
Note: For a creamier consistency, you can blend a portion of the soup in a blender before adding back to the pot. Just be careful when reheating as the soup may thicken further.
Steps
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1
Done
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Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until softened, about 5 minutes. |
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2
Done
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Stir in garlic, ginger, and cumin; cook for another minute. |
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3
Done
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Add the drained chickpeas, diced tomatoes, and their juices to the pot. Season with paprika, salt, and pepper. Bring to a simmer. |
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4
Done
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Reduce heat to low, cover partially, and let simmer for 10 minutes. |
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5
Done
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Stir in the brown rice if using, coconut flakes, and sweet potato cubes. Simmer, covered, for an additional 10 minutes. |
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6
Done
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Meanwhile, heat a small saucepan over medium heat. Add the remaining 1/2 cup diced tomatoes and their juices, as well as the optional corn and beans. Cook, stirring occasionally, until heated through. |
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7
Done
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Remove the pot from the heat and stir in the black-eyed peas, corn mixture, and corn kernels. Cover and let sit for 5 more minutes. |
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8
Done
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Serve hot over brown rice, if desired, garnished with avocado, cilantro, basil, or mint leaves, and lime wedges. |
