Chickpea Peanut Stew (Domoda Inspired)
Ingredients
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced (optional)
- 2 tsp oil
- 4 tbsp tomato paste
- 2 tsp cumin
- 2 tsp paprika
- 1 scotch bonnet chili or jalapeño, diced (optional)
- 1 medium sweet potato, peeled and chopped into small cubes
- 1/3 cup natural unsweetened peanut butter
- 1 15oz can chickpeas, rinsed and drained
- 1/4 cup red lentils
- 4 cups vegetable broth
- 1 bay leaf
- Salt to taste
Preparation
In a large pan over medium-high heat, add onions with a pinch of salt and sauté until softened.
Add oil, garlic, and ginger (if using) to the pan. Sauté until fragrant.
Add tomato paste and sauté for 2-3 minutes to deepen the color.
Add cumin, paprika, and peppers to the pan. Sauté for a minute.
Add sweet potatoes, peanut butter, chickpeas, red lentils, vegetable broth, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to simmer. Cook for 25-30 minutes or until the lentils and sweet potatoes are soft.
Season with salt to taste.
Serve with a squeeze of lemon juice if desired.
