For those who’re on the lookout for one thing hearty, comforting, and wholesome the following time you’re out tenting, it is advisable do this vegan candy potato peanut stew. We just lately cooked up a pot of it over our campfire in Anza Borrego and it was the whole lot we may have hoped for and extra. For those who’re on the lookout for one thing to heat you up on a chilly winter’s night, then this stew is for you.
We cooked this at Borrego Palm Canyon Campground, simply outdoors of Borrego Springs, California. Whereas we usually hunt down free camp spots whereas tenting within the desert, we determined to splurge and pay for an official campsite (that’s proper: a picnic desk, hearth ring, and entry to a close-by flushing bathroom now represent “splurging” in our lives). In our former weekend warrior days, we camped at this campground on quite a lot of events, so our keep right here felt like visiting an previous pal.
Throughout these brisk desert evenings having a campfire is good, however having a campfire with a simmering stew on prime of it’s even higher. This explicit recipe was impressed by an African peanut stew we noticed whereas leafing via the wonderful Oh She Glows cookbook. We beloved the flavors of the unique (chunky candy potato, creamy peanut butter broth, and a smoky chili aroma) however we determined to make a number of alterations so as to streamline it for camp cooking. This stripped-down model is loaded with all of the necessities it is advisable get that very same huge taste with out taking on an excessive amount of room in your cooler.
New Mexico chili powder provides this stew a smokey taste with only a trace of spice to it. For those who use a distinct chili selection, you could must scale the measurement again in response to your warmth preferences. This recipe makes two beneficiant servings or may stretch to feed four if served over rice.
So the following time you’re out tenting, give this one a attempt. It simply may change into your new go-to stew.
Instructions
Warmth the oil in a Dutch oven over medium warmth. Add the onion and sauté about 5 minutes, till translucent and simply beginning to brown in spots. Add the garlic and saute till aromatic, about one minute.
Add the candy potato, broth, tomatoes and their juices, peanut butter, chili powder, and salt. Stir nicely to make sure the peanut butter is totally combined in and there aren’t any clumps remaining. Simmer, uncovered, for about 15-20 minutes, or till the candy potatoes are tender.
As soon as the candy potatoes are tender, add the chickpeas and the kale to the Dutch oven. Stir to mix and warmth till the chickpeas have warmed via and the kale has wilted.
