Peanut Butter Pumpkin Stew

This creamy, satisfying vegan stew is a twist on one of my favourite traditional Zimbabwean recipes.

The peanut butter provides a nutty depth that’s just oh-so-moreish and the cayenne pepper adds a bit of a kick at the end of each bite, warming you from the inside out.

This is my go-to meal when I want something comforting and satisfying without any meat.

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Ingredients

• 15ml peanut oil

• 1 chopped onion, finely chopped

• 500g pumpkin, peeled and cubed

• 2 bell peppers, chopped

• 1 tin chopped tomatoes

• 2 tins chickpeas, drained

• 1 vegetable stock cube dissolved in ~250ml water

• 200g spinach

• 60g peanut butter

• 1 chilli (optional)

• 1 tsp cayenne pepper

• 4-5 garlic cloves

• Salt and pepper to taste

Method:

1. Heat the oil in a large pot, add in the onions and sauté until soft.

2. Add the peppers, pumpkin, garlic and chilli and cook for a further 5 minutes.

3. Add in the tinned tomatoes and stock cube dissolved in water along with the peanut butter, salt, pepper and cayenne pepper.

4. Let this simmer until stew the stew starts to thicken and the pumpkin softens, approximately 15 minutes.

5. Stir in the chickpeas and spinach and leave to cook for another 10 minutes or so.

Serve with rice and top with chopped peanuts and/or extra peanut butter.