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–+ servings
All of African stew with spoon and blue napkin

African Stew

Jami Powell
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Course Lunch, Soup
Cuisine South African
Servings 10

Ingredients
  

  • 1 ½ qty Chicken breasts (cooked)
  • 6 cups Chicken broth
  • 1 lg can Peeled plum tomatoes (drained)
  • ¼ cup Tomato paste
  • 1 med Onion
  • 1 bunch Fresh spinach
  • 2 qty Sweet potatoes (cooked, small)
  • 1 can Coconut milk
  • 1 can Garbanzo beans Drained
  • 4-5 cloves Garlic
  • ⅔ cup Natural peanut butter
  • 2 qty Limes
  • 4 tablespoon Sesame oil
  • 3-4 teaspoon Curry
  • 1 teaspoon Crushed red pepper flakes
  • ½ teaspoon Cayenne
  • Salt (or to taste)
  • Pepper (or to taste)

Garnish

  • Crushed pistachio
  • Cilantro

Instructions
 

  • Assemble all ingredients.
  • Cook chicken and sweet potatoes separately. Sweet potatoes should remain somewhat firm because they will cook a little longer in the soup. While these are cooking, prepare everything else.
  • Chop onion and mince garlic. Open all of your canned items and drain plum tomatoes and garbanzo beans. Measure out your spices.
  • In a large pot, sauté onions in sesame oil for 3-4 minutes.
  • Add cooked (diced) chicken, garlic, and dried spices. Sauté for 1-2 min. Be careful not to overcook the chicken. This step will help toast spices for added flavor.
  • Add chicken broth, coconut milk, tomato paste, hand-crushed tomatoes, and peanut butter. Stir until well combined.
  • Heat until hot but not boiling (or coconut milk will curdle). Add spinach, cooked sweet potatoes, and garbanzo beans. Stir until spinach wilts and then remove the pot from the burner. Squeeze in fresh lime right before serving.
  • Garnish with cilantro, crushed pistachios, or more lime (if desired). Enjoy!
Keyword african soup, african stew, chicken african stew, soup
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