• 1 medium white sweet onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium sweet potato, peeled and chopped into 1/2 inch pieces, I used white skin, white flesh variety
  • 1 28 oz can diced tomatoes, with their juices
  • Salt, if desired, and freshly ground pepper
  • 1/3 cup natural peanut butter
  • 4 cups vegetable broth, split use, plus more for sautéing.
  • 1 teaspoon chile powder
  • 1 tablespoon curry powder
  • 1 teaspoon cumin, ground
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 2 cups baby spinach, lightly chopped
  • Roasted peanuts, for serving, optional

Serves 4

Add onion to a heated large saucepan. Dry saute over medium heat, 5 minutes, stirring  once or twice, adding a bit of broth if necessary to keep from sticking. Add garlic, stir 1 minute.

Add bell pepper, sweet potato, and tomatoes with juice. Raise heat to medium high and simmer for 5 more minutes. Add garbanzo beans. Add salt, if desired and pepper to taste.

In a medium bowl whisk together the peanut butter and 1 cup broth until no lumps remain. Add spices. Stir into the vegetable mixture and add the remaining 3 cups of broth, bring to a simmer.

Cover pan with a lid, reduce heat to medium-low. Simmer 20-30 minutes, or until sweet potatoes are fork-tender.

Stir in the spinach and cook until the spinach is wilted.  Just a few minutes. Taste for seasonings.

Ladle into bowls and top with roasted peanuts if using.

I serve this over, or alongside, cooked hot brown rice