African Ground Nut Stew

I got this recipe from my friend Alison. This is the meal that she brought to us when we first got home from the hospital with our baby. It has become an absolute favorite! I have modified it slightly because I have made it differently a few times depending on what I have on hand in the kitchen.

1 tablespoon olive oil
1 medium yellow onion
1 yellow or red pepper, seeded and diced
2 cloves of garlic, minced
2 teaspoons ginger root, minced
1 jalepeño chili pepper , seeded and minced (or chili powder to taste)
2 cups water
2 cups tomato juice (or vegetable broth)
1 14 oz can stewed tomatoes
1 medium sweet potato, peeled and diced
1 tablespoon dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried cumin
1 teaspoon salt
1/2 cup peanut butter or almond butter
2 cups spinach, sliced into thin strips


In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, ginger, and jalapeno and cook, stirring, for 5 minutes.

Stir in the water, tomato juice, tomatoes, sweet potato, parsley, thyme, cumin, and salt and bring to a simmer of medium-high heat.

Reduce heat to medium-low and cook for 20-25 minutes until the potatoes are tender, stirring occasionally.

Add the nut butter and stir until it is completely blended.

Stir in the spinach and return to a gentle simmer, stirring frequently.

Remove from heat and let stand for 5 minutes before serving.
Ladle the stew into bowls and serve over couscous, rice or quinoa.