Into My Kitchen

African Peanut Stew

3 large parsnips
2 medium sweet potatoes
1 bunch beets
3 large carrots
4 medium potatoes
1 red onion
4 cloves garlic
2 tbsp olive oil
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can chili tomatoes with juices
2 tbsp better than bouillon vegetable
2 packages chili seasoning
1 tsp cumin
1 tsp smoked paprika
1 cup peanut butter
Peanuts to garnish
Parsley to garnish

Dice vegetables.
Sauté the onion in olive oil until softened.
Crush garlic and add to onions. Sauté an additional 3-5 minutes until fragrant.
Mix peanut butter with 2 cups water until smooth. You can use either crunchy or smooth peanut butter.
Add peanut butter to onions and garlic.
Add seasonings and better than bouillon to the mix.
Add vegetables and enough water to cover.
Bring to a boil.
Reduce heat to medium and cook until vegetables are tender.

Garnish with roasted peanuts and parsley. Serve with fresh biscuits.