Sweet Potato Stew

An iron and vitamin C rich meal thats perfect for combating stress and fatigue...

1 1/2 cup brown rice
1 tbsp olive oil
3 cloves garlic, minced
2 red bell peppers, cut into 1 inch chunks
1 large onion chopped
1 tbsp chopped fresh ginger
1/2 tsp ground allspice
1/4 tsp ground red pepper
4 cups vegetable broth
2 largs sweet potatoes, peeled and cut into 1 inch chunhks
1/2 cup natural peanut butter
1 cup boiling water
1/3 cup tomato paste
1 can (10 1/2-15 oz) chickpeas, rinsed and drained
1 lb spinach, coarsely chopped

1) prepare rice per package directions
2) heat the oil ia a Dutch oven over med-high heat. Add garlic, bell peppers and onion. Cook for 3 minutes. Add the ginger, allspice, ground red pepper. Cook for 1 minute.
3) Add the broth and sweet potatoes and bring to a boil. Reduce heat to low and cover, simmer for 15 minutes.
4) In a bowl, whisk peanut butter and water. Add to the Dutch oven with tomato paste, chickpeas, and spinach. Cook for 10 minutes,or until heated through.
Serve over rice...makes 6 servings.

This sounds so tasty! I've never added peanut butter to stew before. That's interesting. I might have to try this in the colder weather.