Ingredients

• 1/2 cup peanut oil
• 4 carrots, cut in 1/2-finger size
• 4 garlic cloves, chopped
• 2 large potatoes, cubed
• 2 large sweet potatoes, cubed
• 1 large onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon cumin
• 2 fresh thyme sprigs
• 1 (16 ounce) can chickpeas, drained and rinsed
• fine salt & freshly ground black pepper
• 4 cups stock, of your choice or 4 cups water
• 3/4 cup creamy peanut butter
• basmati rice, quinoa or couscous

Instructions

1. In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.

2. Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving.

3. Serve with basmati rice, quinoa, couscous or fufu.