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Senegalese Peanut And Roasted Squash Stew With Chickpeas

Name: Senegalese Peanut And Roasted Squash Stew With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 3 cup butternut squash, peeled and cut into 1-inch cubes; 0.33 cup creamy natural peanut butter, unsweetened; 2 tbsp tomato paste; 15 oz canned chickpeas, drained and rinsed; 2 tbsp vegetable oil; 1 tbsp fresh ginger, finely grated; 2 cup vegetable broth; 2 cup baby spinach, packed

Sweet roasted butternut squash cubes and hearty chickpeas simmered in a silky tomato peanut butter gravy finished with fresh spinach.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Mafé Peanut Emulsification

Pre-whisking dense nut butter with warm liquid to build a velvety emulsion that prevents splitting during cooking.

Instructions

Step 1: Toss cubed butternut squash with one tablespoon of vegetable oil and spread across a baking sheet.
Step 2: Roast squash at 400 degrees Fahrenheit for 20 minutes until edges are tender and browned.

Step 3: Heat remaining oil in a saucepan over medium heat and sauté grated ginger for 1 minute until fragrant.

Step 4: Whisk tomato paste and creamy peanut butter with half a cup of warm vegetable broth until smooth, then stir into saucepan.

Step 5: Pour in remaining vegetable broth, add roasted squash and drained chickpeas, and bring stew to a gentle simmer.

Step 6: Cook uncovered for 8 minutes until sauce thickens, then fold in baby spinach until just wilted before serving.

Cooking tips

Use smooth unsweetened peanut butter for a cleaner savory profile.
Top with chopped roasted peanuts for added crunch.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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