Soul-Soothing African Peanut Stew

by Joanna

Oh, She Glows!  What a name for a cookbook/blog.  Have you heard of Angela Liddon?  She’s a food blogger with recipes that are primarily plant based.  Her recipes are good, simple and whole (non-processed).  I encourage you to check out her blog, Oh, She Glows.

Her cookbook, titled The Oh, She Glows Cookbook is a New Your Times Best Seller.  Coach Sarah mentioned this cookbook in a recent blog.  The first recipe I tried was a hit: Soul Soothing African Peanut Stew.  It calls for peanut butter in the stew and truthfully it kind of freaked me out, but I pressed on and followed directions.  My family and I loved it so much it is now in our permanent collection!

Soul Soothing African Peanut Stew




·         1 tsp extra virgin olive oil

·         1 medium sweet onion

·         3 cloves garlic, minced

·         1 red bell pepper, diced

·         1 jalapeno, seeded and diced (optional)

·         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

·         1/3 cup natural peanut butter

·         4 cups vegetable broth

·         1 1/2 tsp chili powder

·         1/4 tsp cayenne pepper (optional)

·         1  (15 oz.) can chickpeas, drained and rinsed

·         2 handfuls baby spinach or kale (destemmed)

·         Fresh cilantro or parsley

·         Roasted peanuts, for garnish




1. In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté for 5 mins, until onion is translucent.

2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 mins. Season with salt and pepper.

3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne.

4. Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender.

5. Stir in chickpeas and spinach and cook until spinach is wilted. Season with salt and pepper.

6. Ladle into bowls and garnish with cilantro/parsley and peanuts.  TIP:  add some leftover rice for a heartier meal.


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