This recipe was adapted from my West African Vegetarian Peanut Soup. I was a little curious as to how Tahini would work with this recipe, and let me tell you…it’s awesome. I used a different blend of spices for this stew, instead of the Berbere spice that I had used previously. This stew is creamy and smoky…which is such a wonderful combination. I love to top it with avocado, which adds a great element of freshness. But a scoop or quinoa or rice also goes well with it. If you’d like the stew more “soupy” then feel free to add a little more vegetable broth and/or coconut milk.
Recipe: Serves 4 – 5
2 – 3 tablespoons of Coconut Oil (or an oil of your preference)
2 medium to large Sweet Potatoes (cubed into 1/2 inch pieces, about 3 – 4 cups)
1 medium Yellow Onion (diced)
1/2 of a small Green Bell Pepper (seeded and diced)
1/2 of a small Red Pepper (seeded and diced)
1 small Jalapeno (seeded and diced very small)
1/4 inch of fresh Ginger Root (finely minced)
3 cloves of Garlic(minced)
1 – 14.5 oz. can of diced Tomatoes (Fire Roasted works good here) – or about 4 – 5 Roma Tomatoes that have been seeded and diced into small pieces
1/2 teaspoon of ground Cumin
1/2 teaspoon of ground Coriander
1/2 teaspoon of Smoked Paprika
1/8 teaspoon of Cayenne Pepper
4 1/2 cups of Vegetable Broth
1/2 cup – 1 cup of Unsweetened Coconut Milk (depending on how creamy you like it)
2 tablespoons of a Tahini
Other Suggested Toppings:
Cubes of Fresh Avocado
A handful of roughly chopped Spinach or Kale stirred in at the end
Thinly Sliced Green Onions
Freshly Chopped Cilantro
Steamed Rice or Plain Quinoa
A sprinkle of Sesame Seeds
In a large pot, on a low to medium heat, add coconut oil, sweet potatoes, onions, bell peppers, and jalapeno. Sauté for about 10 minutes or until your onions become translucent. Then add in your ginger, garlic, cumin, coriander, cayenne pepper, and smoked paprika and sauté for a couple more minutes. Then add your tomatoes and vegetable broth and continue to cook covered for another 25 – 30 minutes or until sweet potatoes become really soft to the fork. Then turn your heat down low.
In a small bowl, add your tahini and then add a 1/2 cup of the broth from your pot and stir it in well so that you have a smooth paste. This makes it slightly easier for the tahini to mix into your stew. Now pour the tahini mixture into your pot along with your coconut milk. Taste and add salt and pepper if needed. Allow soup to simmer for an additional 5 – 10 minutes.
**The recipe doesn’t call for it, and you might call me special, but I also like to either take a potato masher and mash the stew a couple of times with it or use my emersion blender just a little. Still leaving a chunky consistency. After having made this so many times, I realized that when a few of the chunks of potatoes are mashed, it adds to the creaminess of the stew. You could also let the soup simmer a little longer(which breaks the potatoes down more) and that will also do the trick, but to cut down on the time, that is what I like to do.**
If your going to add any greens to your stew such as kale or spinach, stir them in now, so that the can wilt a little.
Ladle into bowls, add any topping and enjoy!