Get ready for a soup that will rock your world! To continue our Sunday Recipe Series, I’d like to share one of our all-time favorite recipes at the Sanders household: Spicy African Peanut Stew. Now, don’t be scared off by the name; if you use mild salsa it isn’t spicy at all. This stew may be totally different than what you and/or your family are used to, but it really is a crowd pleaser. Thus far, every time we’ve served it to guests they’ve loved it!
1 T olive oil
1 large onion, chopped
1 medium sweet potato, peeled and diced
2 garlic cloves, minced
8 cups reduced-sodium chicken broth
1 cup uncooked rice
1 t thyme
1/2 t cumin
3 cups salsa (we like to use medium and the spice is barely noticeable)
3 (16-oz) cans low-salt garbanzo beans, drained and rinsed
1 small zucchini, cut into 1/4-inch slices
2/3 cup creamy or chunky peanut butter
1. Heat the olive oil in a stockpot until hot. Add the onion, sweet potato, and garlic. Saute until the onion is tender.
2. Stir in the broth, rice, thyme, and cumin. Bring to a boil; reduce heat.
3. Simmer for 20 minutes or until the rice and vegetables are tender, stirring frequently.
4. Add the salsa, beans, and zucchini and mix well. Simmer for 15 minutes or until the zucchini is tender, stirring occasionally.
5. Stir in the peanut butter.
6. Ladle into soup bowls. Serve with naan bread, rolls, or French bread.
Makes 16 servings. I wish I knew what book or website to credit the original recipe to, but a friend of mine gave me this recipe and there is no source on it. Any FCC ladies, let me know your thoughts if you make this! It is delicious and a great way to expand your culinary horizons!
In Joyful Surrender,