TRAINAI RECIPE · LUNCH
Peanut Chickpea Sweet Potato Stew
Whisk peanut butter into a ladle of hot broth, then stir it back into the pot.
- Prep
- 15 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
562 kcal23.2 g protein83.4 g carbohydrate18.6 g fat19.8 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 120 g chickpeas, cooked, drained and rinsed
- 130 g sweet potato, raw
- 180 g no-salt-added canned chopped tomatoes
- 60 g spinach
- 20 g unsweetened peanut butter
- 180 g low-sodium vegetable broth (check allergens)
- 50 g onion
- 4 g olive oil
- 6 g fresh ginger
- 3 g ground cumin and paprika, equal parts
Ingredient notes
Vegan ingredients.
Contains: celery, peanuts. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Cut sweet potato into 1 cm cubes and chop the other vegetables. Heat oil in a saucepan and soften onion and pepper, if listed, for 5 minutes.
- Stir in spices and ginger if listed for 30 seconds. Add tomatoes, broth, sweet potato and the already cooked beans or chickpeas.
- Cover and simmer for 20–25 minutes until sweet potato is tender, stirring occasionally. Add water if the pan becomes dry.
- If listed, whisk peanut butter with a spoonful of hot liquid and return it to the pot. Wilt in spinach if listed for 2 minutes.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
