Because peanut butter.
This week I wanted to write a riff on a quiche recipe with leeks and Caerphilly cheese to celebrate all things Welsh for David’s day. I’ve been planning the recipe in my head for ages but time as ever seems to have eluded me, even with that extra day in 2016 yesterday. I’d even bought a fancy block of Gorwydd Caerphilly cheese ready for an adventure in the kitchen last week, but rest assured it didn’t go to waste. I absolutely enjoyed every last bit of its creamy tang washed down with some salad leaves and toast (!).
So tenuous link for all things Welsh to an peanut stew? Leeks, I’m looking at you! Leeks make up the bulk of the mirepoix in this recipe along with onions, carrot and celery.
Using ground peanuts, or in this case peanut butter is a trait found in some cuisines in West Africa. I first came across a version of this recipe in my Bauman college natural chef course cookbook (where I did my training). I had written a star on it saying ‘very tasty cook again’ and so I have albeit with a few adaptations many many times for Stretching the City yoga retreat lunches. I keep thinking I should get some new recipes but if it ain’t broke? This is a protein rich dish without meat for meat eaters who hate bloating pulses.
Also;
- It’s one pot which means less washing up
- No vegetables to peel, just to chop
- Tastes amazing
- Smells amazing (always good)
- Yogis love trendy quinoa (and whilst it is an expensive grain the amount in the stew is small compared to say using organic mince)
- Easy to scale up or down for 11-17 people
- Peanut butter
So my secrets are out. I’m a lazy chef who likes trendy quinoa!
No need to serve the stew with any accompaniments but my tried and tested formula of freshly baked spelt bread or toasted sourdough spread with homemade hummus (see am not actually that lazy) seems to work well.
Use best quality peanut butter if you can, ideally no palm oil and obviously not the sweetened ones for a savory stew.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 leek, sliced in half moons
- 2 cloves garlic, minced
- 1 small green chilli, minced
- 1 stalk celery, small dice
- 1 medium carrot, small dice
- 1 Tablespoon tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- pinch cayenne pepper, or more to taste
- salt and pepper to taste
- 1 400g tin chopped tomatoes
- 750mls vegetable stock
- 80g quinoa, rinsed and drained
- 50g organic peanut butter (smooth or chunky)
- 1 small bunch curly kale, approx. 150g
- lemon juice to taste
- salt, pepper
- Heat a large soup pot on a medium heat. Add the oil and then the onion, leek, garlic, chilli, celery and carrot. Sauté for a few minutes until the vegetables are softened. Stir in the spices and tomato puree, and season with some salt and pepper.
- Add the chopped tomatoes, stock and the quinoa. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and the vegetables are tender, about 15 minutes.
- Add the peanut butter and stir till it melts into the sauce. Finally add the kale and add a lid back on the pot to help them steam in the warmth of the stew. When the kale is steamed, stir well and then taste and season with salt and pepper. Add lemon juice for brightness, I always love to add at least ½-1 juice of a lemon rather than adding heaps of extra salt.
- Serve!
Also, if you are going to cook this in advance don't put the greens in until just before serving, they will go a bit dull otherwise!
Stew is perfect batch cooking as it can be frozen, defrost fully before reheating to a hot temperature!
Looking for more veggie one pot stew inspiration? Can’t wait to get stuck into this lot instead and enjoy less washing up for a bit!
- Slow Cooked Borlotti Bean Chilli
- Vegan Smoky Bean Hotpot
- Jerk Black Eyed Peas Stew
- Red Lentil Stew (Omit Chicken for Veggie version)
- Slow Cooker Vegetable Stew (with dumplings!)
- Slow Cooker Spicy Bean Stew
- Hearty Chickpea and Sweet Potato Stew
What’s your favourite one-pot dish?
Oooh, I really can’t make my mind up about this! On the one hand, I hate peanut butter. But on the other hand, it does look really delicious, and when you add enough spices and garlic to the peanut butter… Maybe I’ll just do my usual trick of subbing in almond butter instead 🙂
I used to hate peanut butter too, then I slowly came round, now I love the stuff. The brand of peanut butter really made all the difference, but yes I am sure almond butter would work too!
Such an interesting recipe! All my favourite flavours and I love quinoa! Pinned to try later!
Thanks Elizabeth! Hope you get to try it soon, would love to know what you think 🙂
Oh yum this is SO up my street. (As is anything with peanut butter if I’m being honest!)
Peanut butter on toast, with chocolate, straight up from a spoon. Yeah anything is good I agree 🙂
Looks really good your stew! It makes a healthy lunch for the family and kale it is easy to find these days, there is so much demand for it. I add it to my salads too.
Love these easy healthy recipes!
Thanks Alida. Yes, we all love the kale – it makes anything super nutritious which is fab, thanks for stopping by!
I would never have thought of peanut butter in a stew! But I absolutey lurvvvvv peanut butter and am always willing to try it in ANYTHING so this recipe has been saved for later. Thanks for linking up to my red lentil stew recipe!
Its a great idea isn’t it. Though as I said – not mine – ha ha. Glad you like the sound of this! Thanks Manjiri
I have been doing a veggie version of this for many years (my husband was born in Zambia) and sometimes have it with quinoa, but not added it to the stew itself. I love your other trendy/yogi addition of kale too. Can’t beat a one-pot! 🙂
Zambia and Florida in the family – no wonder all your dishes are so eclectically wonderful. Glad this is a combo you already knew about! 🙂
Thanks Ceri! This is the recipe I’ve been waiting for since you made it for us at the retreat in January 🙂
A very good winter warmer and I will be making it for my work lunches!
Thanks Charlotte! Happy to have now had the chance to share with you the recipe, its a great idea to make up a big batch and stretch it out over lots of work lunches – definitley less washing up that way!