African Sweet Potato Stew

“This is the best soup I have ever had”-comments from my hubby after eating this soup,I didn’t know if I should be overjoyed or feel confused, trust me this is not the first “best” soup I have made and this comment came after I brought home the split pea soup and french onion soup I made at the Culinary School last night and him tasting it.I think what makes this dish so special is the play of flavors.It tastes like Indian khorma but not quite a curry.Traditionally this stew is made from a spice called “Ras-el-hanout”.But you can make it with the common spices we find in our kitchen.

Preparation time 30 minutes
Serves 4
Serving Size 1/4 recipes
Calories Per Serving Approximately 214 per serving
Difficulty Medium


Ingredients:
2 sweet potatoes
1 cup cooked Red Beans (rajma beans firm but cooked)
1/2 bell pepper
1 teaspoon ginger garlic paste
2 tablespoons peanut butter
2 large tomatoes diced
1/2 onion diced
4 green chili diced
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper powder
salt to taste
2 vegetable bullion cubes
1 teaspoon vegetable oil
1/4 teaspoon paprika
small pinch clove powder or 1 clove
small pinch cardamom powder

Procedure:
1.Heat oil in a stockpot and saute onion , green chili until soft and translucent.

2.Now add the ginger garlic paste and saute for 1-2 minutes until cooked.

3.Add the sweet potato and beans and saute for 2-3 minutes more.Add all the spices and saute for 1 more minute.

3.Now add water enough to soak the beans, add the tomatoes and the bell pepper and cook on a simmer until the sweet potatoes have almost cooked through about 15-20 minutes.

4.Add the peanut butter and cook for 5 more minutes until the soup thickens.Turn off the stove and serve with bread or croutons.

Tips:
You can use any beans or even chickpeas in this recipe.
You can also pressure cook  step 4 and 5 for 1-2 whistles to speed up the process

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