A hearty and flavorful stew combining the richness of peanut butter with the wholesome goodness of chickpeas and vegetables.
Heat a drizzle of oil in a large saucepan over medium heat.
Use a neutral oil like vegetable or canola for best results.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the diced sweet potato and minced garlic, cooking for a few minutes.
Cut the sweet potato into small, even pieces for quicker cooking.
Pour in the vegetable broth and bring to a simmer.
Use warm broth to maintain the cooking temperature.
Mix in the cumin, paprika, and diced tomatoes.
Adjust the spices to your taste preference.
Simmer until the sweet potato is tender.
Test the sweet potato with a fork for doneness.
Add the chickpeas and zucchini, cooking until the zucchini is tender.
Stir occasionally to ensure even cooking.
Stir in the peanut butter until fully incorporated.
Add the peanut butter gradually to avoid clumping.
Serve the stew hot, garnished with roasted peanuts.
Serve with a side of crusty bread or over rice for a complete meal.
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