Should you’re on the lookout for one thing hearty, comforting, and wholesome the following time you’re out tenting, it’s essential to do that vegan candy potato peanut stew. We just lately cooked up a pot of it over our campfire in Anza Borrego and it was every part we might have hoped for and extra. Should you’re on the lookout for one thing to heat you up on a chilly winter’s night, then this stew is for you.
We cooked this at Borrego Palm Canyon Campground, simply outdoors of Borrego Springs, California. Whereas we usually hunt down free camp spots whereas tenting within the desert, we determined to splurge and pay for an official campsite (that’s proper: a picnic desk, fireplace ring, and entry to a close-by flushing bathroom now represent “splurging” in our lives). In our former weekend warrior days, we camped at this campground on quite a lot of events, so our keep right here felt like visiting an outdated good friend.
Throughout these brisk desert evenings having a campfire is sweet, however having a campfire with a simmering stew on high of it’s even higher. This specific recipe was impressed by an African peanut stew we noticed whereas leafing via the wonderful Oh She Glows cookbook. We cherished the flavors of the unique (chunky candy potato, creamy peanut butter broth, and a smoky chili aroma) however we determined to make just a few alterations with a view to streamline it for camp cooking. This stripped-down model is loaded with all of the necessities it’s essential to get that very same huge taste with out taking over an excessive amount of room in your cooler.
New Mexico chili powder offers this stew a smokey taste with only a trace of spice to it. Should you use a special chili selection, you might have to scale the measurement again in line with your warmth preferences. This recipe makes two beneficiant servings or might stretch to feed four if served over rice.
So the following time you’re out tenting, give this one a attempt. It simply may grow to be your new go-to stew.
Warmth the oil in a Dutch oven over medium warmth. Add the onion and sauté about 5 minutes, till translucent and simply beginning to brown in spots. Add the garlic and saute till aromatic, about one minute.
Add the candy potato, broth, tomatoes and their juices, peanut butter, chili powder, and salt. Stir properly to make sure the peanut butter is totally combined in and there are not any clumps remaining. Simmer, uncovered, for about 15-20 minutes, or till the candy potatoes are tender.
As soon as the candy potatoes are tender, add the chickpeas and the kale to the Dutch oven. Stir to mix and warmth till the chickpeas have warmed via and the kale has wilted.