Campfire Sweet Potato and Peanut Stew

Adapted from Fresh Off the Grid - If you’re looking for something hearty, comforting, AND healthy the next time you’re out camping, you need to try this vegan sweet potato peanut stew.

INGREDIENTS:

• 1 tablespoon oil
• 1 small onion, diced (to yield 1 1/2 cups )
• 2 cloves garlic, minced (about 1 tablespoon)
• 1 medium sweet potato, chopped into 1/4 inch cubes (to yield 2 cups)
• 2 cups broth
• 14 oz can diced tomatoes
• 1/4 cup peanut butter
• 2 teaspoons New Mexico chilli powder
• 1 teaspoon salt
• 14 oz can chickpeas, drained
• 2 cups tuscan kale, de-stemmed and chopped

​INSTRUCTIONS:

1. Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
2. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
3. Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Check out Fresh Off the Grid for more recipes

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