West African Peanut Stew
with Swiss Chard
Inspired by groundnut stew, a richly seasoned peanut stew enjoyed across western Africa, this dish marries creamy peanut butter and fragrant tomato broth. Sriracha adds a touch of spice and Swiss chard brings an earthy sweetness. A sprinkling of crunchy toasted peanuts and fluffy quinoa give this gluten-free dinner a boost of protein.
Nutrition (per serving)
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INGREDIENTS
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 red onion, peeled and chopped
- 4 tsp vegetable broth concentrate
- 1/4 cup organic peanut butter
- 1 tbsp sriracha
- 13.76 oz crushed tomatoes
- 4 oz Swiss chard, leaves and stems thinly sliced
- 1/4 cup peanuts
- 6 oz precooked white quinoa
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large pot over medium-high heat. Add garlic, ginger, onion, and a pinch of salt and cook until fragrant, 2 to 3 minutes. Stir in broth concentrate, 2 cups water, ¼ tsp salt, and a pinch of pepper and bring to a boil. Reduce heat to low and simmer until warmed through, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil, 4 cups water, ½ tsp salt)
Stir in peanut butter, just half the sriracha, just ½ cup crushed tomatoes, and chard and cook until soup has thickened slightly and chard has wilted, 4 to 5 minutes. (4-servings: use 1 cup crushed tomatoes) (TIP: Add more sriracha if you prefer more heat.)
Make small tear at top of quinoa bag and microwave for 60 seconds. Divide west African peanut stew between large bowls. Top with warmed quinoa and sprinkle with peanuts. Tuck in! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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