Peanut And Butternut Squash Stew Recipes

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
• In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
• Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Steps:

• In a large pot, heat olive oil.
• Add onions, garlic, ginger, pepper and squash.
• Sauté until ingredients start to soften.
• Add vegetable juice, tomatoes, salt, pepper and crushed red pepper.
• Simmer until squash is tender.
• Add cilantro and peanut butter and simmer until thickened, about 10 minutes. It should be the consistency of a thick stew.
• If you want a smooth soup, you can puree the stew in batches until smooth.
• For each serving, put a small portion of rice in a large bowl, and then add stew.