Pureed Spicy Sweet Potato & Peanut Stew with Chickpeas

1 tbsp olive oil
5-6 cups sweet potato, chopped
2 cups onions, diced
1 cup celery, diced
3-4 lg cloves garlic, minced
1 tsp sea salt
2 tsp cumin
3 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne pepper flakes
2 cups vegetable broth
2 cups water
3 tbsp fresh ginger, grated
2 tbsp natural peanut butter
2 cups cooked chickpeas
freshly squeezed lime juice, 1/2 lime

In a large pot on med-high heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin, coriander, paprika, cayenne and stir to combine. Cover and cook for 5-7 minutes, stirring once or twice. Add stock, water and 1 1/2 tbsp ginger (save the other half). Stir to combine and increase heat to bring to a boil. Once bubbling, reduce heat to medium-low and cover for 15 minutes or until sweet potatoes are completely softened. Stir in remaining ginger and peanut butter. With a hand blender, puree until just smooth then stir in the chickpeas. Add the lime juice and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user APPLE_TREE.