This is the perfect recipe to fill your belly in those coming cooler months. Made with seasonal butternut squash and a host of exotic spices, this dish is flavorful, filling and is even better served as leftovers in the following days. The spicy homemade peanuts are the ideal topping to this plate, adding texture and a nutritious protein kick while adding chopped kale to the mix turns this stew into a delightful and delicious superfood dinner option! The recipe serves 8.
Ingredients:
3 tablespoons roasted peanut oil
1 medium red onion, finely diced
3 cloves garlic, minced
1 small serrano pepper, seeded and finely chopped
1-2 tablespoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can crushed tomatoes
1 small can tomato paste
1 cup creamy peanut butter
4 cups vegetable stock
1 butternut squash, peeled and cut into 1/2″ chunks
2 cups cooked chickpeas
1/2 cup spicy peanuts, finely chopped
Fine sea salt, to taste
For the Spicy Peanuts:
1 1/2 teaspoons roasted peanut oil
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
Heavy pinch of fine sea salt
1 cup dry roasted unsalted peanuts
To serve:
Grain of choice
Finely chopped kale
Baby tomatoes
1/2 cup spicy peanuts, roughly chopped
Method:
For the Peanuts:
In a small bowl, stir together the oil and spices, then add the peanuts and toss to evenly coat. Heat a small skillet over medium heat then toss in the peanuts and cook for 2-3 minutes, until the peanuts are hot and just barely toasted. Transfer to a small, air-tight container for keeps.
For the Stew:
Add the peanut oil to a large soup pan set over medium heat. Heat just until it starts to sizzle then toss in the chopped onion and sauté until transparent; about 5-6 minutes. Add the garlic, serrano pepper, and ginger and sauté for 1-2 minutes, then add the cumin, turmeric, and cinnamon and mix just until everything is combined. Dump in the canned tomatoes and stir until everything is evenly mixed, then stir in the tomato paste, peanut butter, and vegetable stock, followed by the squash, chickpeas, and peanuts. Bring the stew to a light simmer then reduce the heat to medium-low, cover the pot with a splatter screen, and continue simmering for 35-40 minutes.
When the stew is finished cooking, serve it in bowls and top with a scoop of your favorite grain, some chopped kale, baby tomatoes, and spicy peanuts. For more delicious bites, click here.
