African-style Quinoa Stew

Recipe by The Hopsack's Former Head Chef, Nicky Halliday and using our very own Peanut Butter.

Peanuts are a common ingredient in African cooking and are actually a legume, not a nut. Quinoa, although not a common ingredient in Africa, makes a nice addition to this dish. Combined, the peanuts and quinoa make a complete protein with all essential amino acids. This makes a superb healthy dish, with immune boosting garlic and the kale added for minerals.

Makes around 4 servings.
Takes less than an hour to cook.
You'll need a soup pot.

Ingredients

• 1 Tbs coconut oil or olive oil
• 1 medium onion, diced
• 1 large leek, sliced in half moons
• 4 cloves garlic, minced
• 1 jalapeno, minced
• 2 medium celery stalks, diced
• 2 medium carrots, diced
• 2 tins chopped tomato
• 2 tsp ground cumin
• ¾ tsp dried oregano
• Cayenne, to taste
• Salt and pepper, to taste
• 1.4ltrs cups vegetable stock, more if needed
• 90g quinoa, rinsed and drained
• 1 large bunch kale, chopped into bite sized pieces
• 200g The Hopsack Peanut Butter
• 2 Tbs tomato puree, more if needed to thicken
• Lemon juice, to taste

Method

1. Heat a large soup pot on medium heat. Add the oil and then the onion, leek, garlic, jalapeno, celery, and carrot. Sauté for a few minutes until the vegetables are softened. Stir in the tinned tomato and spices, and season with some salt and pepper.

2. Add the stock, bring to a boil, reduce heat and cover. Simmer for 5 minutes and add the quinoa, simmer for another 10 mins.

3. Add the kale and the peanut butter. Stir to blend in completely. Add the tomato puree and simmer for another 5 minutes. Season with salt and pepper. Taste and adjust seasonings if necessary, adding lemon for brightness or more tomato paste for sweetness.