Sweet Peanut Stew - March Madness

Sweet Peanut Stew Submitted by Jodi H. 

Makes 12 servings

245 calories / 11F / 29C / 9P


  • 1 Tbs. Olive Oil

  • 2 cloves Garlic - crushed

  • 1 Yellow Onion

  • 2 Tbs. Ginger

  • 1 tsp. Nutmeg

  • 1 tsp. Cumin

  • Salt and Pepper to taste

  • 1 tsp. Crushed Red Pepper (or more depending on spice level wanted)

  • 3 cups Vegetable Stock

  • 1 can Garbanzo Beans

  • 3 Sweet Potatoes - cut into chunks

  • 1 Zucchini - cut into chunks

  • 16 oz. Chopped Tomatoes with liquid

  • 1 cup Offbeat Foods Sweet Classic Peanut Butter

  • 1 cup Quinoa, uncooked 


    1. Heat the oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger until softened, about 5 minutes. Add the garbanzo beans and season with the crushed red pepper, cumin, nutmeg. Pour the vegetable stock over the mixture. Stir the sweet potatoes into the liquid.

    2. Bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.

    3. Cook Quinoa.

    4. Stir the tomatoes, zucchini and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. Add salt and pepper to taste. Serve over quinoa.