SENEGALESE PEANUT STEW WITH SPINACH AND SWEET POTATOES

   Ingredients

-         3 cups vegetable broth, reduced-sodium   

-         5 Tbsp reduced sodium peanut butter, natural, creamy-variety   

-          2 cloves garlic, minced   

-         2 tbsp ginger root, fresh, minced   

     -          7 cups fresh spinach leaves, stemmed, packed, chopped

-         2 onions chopped   

     -         1 green pepper, cored and chopped   

     -         1/2 pound uncooked sweet potatoes, peeled and chopped into 1/2-inch cubes   

     -         2 fresh carrots, peeled and sliced thinly  

     -         1/2 tsp ground cloves   

     -         1/2 tbsp salt   

     -         1/4 tsp cayenne pepper   

Method 

    -         Coat a sizable saucepan with cooking spray and set over medium heat. Add onion, bell pepper; cook, stirring often, until softened, about 4 minutes.

    -         Add, stir in the sweet potato, carrots and garlic; cook for 2 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 20 seconds.

    -         Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

    -         Cover, reduce heat, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, after about 35 minutes.

     -         Add the spinach, stirring occasionally, for 8 minutes in low heat and allow the soup to simmer before serving. 

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