Ingredients
-
4
-
1
-
2
-
1
-
1
-
1/4
-
1/4
-
2
-
2
-
1/2
-
1
-
-
-
-
Directions
African Yam Stew, I made this last night and it was great! Very simple and very good for you I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book – Becoming Vegetarian) called for it, so I’ve included it below I added some cooked tomatoes at the same time as the yams used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge I ate it with a dolop of yogurt Nothing else needed, it’s a complete meal My boyfriend ate it with Pita though I can’t wait for the leftovers tonight :-), I loved the texture of this dish almost like a risotto It was yummy and easy, and great for a quick weeknight dinner I didn’t use the full amount of peanut butter but it was plenty peanut-y for my tastes Added some sriracha, as well , I loved this I cut the recipe in half since it was only my husband and I but then wished I hadn’t! Made it with spinach and quinoa since that’s what I had and extra PB because we love it I also left out the lemon because I liked it how it was
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Steps
|
1
Done
|
Heat 2 Tblsp of Stock in a Large Pot. Add the Onion and Saute Over Medium Heat For 5 Minutes, Adding More Stock If Necessary. |
|
2
Done
|
Add the Remaining Stock, Yams, Chickpeas, Rice and Salt; Simmer For 45 Minutes. |
|
3
Done
|
in Small Bowl, Blend the Peanut Butter With 1/2 Cpu of Liquid from the Stew to Make a Smooth Paste. Stir Into the Stew Along With the Greens and Cook For 5 Minutes. |
|
4
Done
|
Stir in the Lemon Juice, Pepper and Tamari or Braggs; Add Chili Sauce to Taste. |
|
5
Done
|
Adjust Seasonings and Serve. |
