Sweet potato and Tahini stew
One of the culinary heritages I acquired in Asia was to realize how amazing the taste of peanuts with food is.
For those who have never heard of Tahini, it’s a kind of peanut-flavored paste. It is easily found in supermarket grids, usually in the world flavors section or in spices. If you can´t find Tahini, you can always substitute for peanut butter.
If you are looking for a simple recipe that will impress everyone. I suggest you try making this sweet potato and Tahini stew. It takes about 30 minutes from the selection of ingredients to your plate and is so easy that you can´t go wrong!
INGREDIENTS
- 1 onion
- 2 garlic gloves
- 1/2 tbs ginger minced
- 4 or 5 small sweet potato, cubed
- 1 tbs Tahini
- 1 cup water
- 1 cup chickpeas
- 2 handful of spinach
- 1/2 cup tomato pasta sauce
- salt + pepper
METHOD
- Cut the onion and garlic into pieces. Sauté the onion and when it starts to become transparent add the garlic and sauté for a few minutes and add ginger minced;
- When the onion, garlic, and ginger are cooked add the diced sweet potatoes (I cook the potatoes with the skin and everything – more nutrients :)) add a cup full of water and a tablespoon full of Tahini and the tomato paste. If you want a more liquid consistency you may need to add a little more water;
- Add salt and pepper to taste;
- Cover the pan and let it simmer for about 10 to 15 minutes or until the sweet potato is cooked.
- Add drained chickpeas and baby spinach and cook until the spinach is wilted;
And that´s it you have a sweet potato stew ready to go to the table!
Personally, I do not make this recipe with any accompaniment, but it can be served with white rice. And prepare a bit of bread because I guarantee you will want to sweep the dish down to the last speck of sauce.
Enjoy it!
*Inspired in @arlaeats recipe
