Description
A hearty vegan stew to warm your soul on a chilly winters day. This savory stew is full of chickpeas, sweet potatoes and spinach.
Ingredients
Scale
- 1 tsp extra virgin olive oil or canola oil
- 1 medium onion
- 3 cloves garlic, crushed or minced
- 1 large red pepper, chopped up
- 1 jalapeno, seeded and diced (optional) [I used one 4-oz can of green chili peppers]
- 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
- 1 28-oz. can diced tomatoes, with their juices
- salt and pepper to taste
- ⅓ cup natural peanut butter
- 3 cups vegetable broth
- 1 ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- 1 15-oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- Fresh cilantro or parsley, for garnish
- Roasted peanuts, for garnish
Instructions
- Begin by selecting the saute function on your Instant Pot. Once hot, add oil, onion. Cook for 3 minutes or until onion is fragrant and translucent. Press Cancel.
- In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into the insert with two cup vegetable broth, chili powder, and cayenne (if using)
- Add the sweet potato, bell pepper, chickpeas and canned tomatoes with juices.
- Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release.
- Open lid once pressure is released and stir in spinach and cook until spinach is wilted.
Notes
- Tip: Chop the bell pepper into larger chunks and the sweet potatoes in small chunks.
- Depending on how thick you like your stew you can add more vegetable broth after the stew is done cooking in the instant pot or slow cooker.
- Prep Time: 20
- Cook Time: 5
Nutrition
- Serving Size: 4