West African Peanut Chickpea Curry

• •2 tablespoon vegetable oil
• •1 medium yellow onion, chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 medium red bell pepper, cored, seeded, and diced
• •2 tablespoon tomato paste
• •1 teaspoon smoked paprika
• •0.5 teaspoon ground cumin
• •0.5 teaspoon cayenne pepper
• •1.5 lb sweet potato, peeled and diced into 1/2-inch cubes
• •1 can (14.5 oz) canned diced tomatoes, undrained
• •3 cup vegetable broth
• •0.5 cup creamy peanut butter
• •1 can (15 oz) canned chickpeas, rinsed and drained
• •5 oz fresh spinach
• •2 tablespoon lime juice, fresh
• • to taste salt
• • to taste black pepper
• • optional cooked rice, for serving
• • optional fresh cilantro, chopped, for garnish
• • optional roasted peanuts, chopped, for garnish

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

2. 2

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Add diced red bell pepper and cook for 3-4 minutes until slightly softened.

4. 4

   Stir in tomato paste, smoked paprika, ground cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

5. 5

   Add the diced sweet potato, canned diced tomatoes (with their juice), and vegetable broth to the pot. Bring the mixture to a gentle simmer.

6. 6

   Whisk in the creamy peanut butter until fully dissolved and the sauce is smooth. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.

7. 7

   Stir in the rinsed and drained chickpeas and fresh spinach. Cook for 3-5 minutes, or until the spinach has wilted completely.

8. 8

   Remove from heat and stir in the fresh lime juice. Season with salt and black pepper to taste. Adjust cayenne pepper if you prefer more heat.

9. 9

   Serve hot over cooked rice, garnished with fresh chopped cilantro and roasted peanuts, if desired.

Chef's Tips

• 💡For a richer flavor, use a good quality, natural peanut butter that contains only peanuts and salt.
• 💡If you prefer a thinner curry, add a little extra vegetable broth or water until you reach your desired consistency.
• 💡Adjust the amount of cayenne pepper to suit your spice preference. Start with less and add more if you like it spicier.
• 💡This curry tastes even better the next day as the flavors meld. It's excellent for meal prep!
• 💡Feel free to add other vegetables like carrots, collard greens, or even plantains during the sweet potato simmering stage for added nutrition and texture.