Name: African Inspired Turkey and Peanut Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp canola oil; 1 cup yellow onion (chopped); 2 tbsp garlic (minced); 1 tbsp ginger (minced); 4 cups vegetable broth (substitute poultry broth); ½ cup peanut butter (smooth); 1 tsp chili powder; 1 tsp smoked paprika; ⅛ tsp red pepper flakes (or more if you like it spicy); 1 cup red pepper (diced); 1 medium sweet potato (peeled and cut into ½" pieces, approx. 4 cups); 1 can fire-roasted tomatoes (796 mL, diced or crushed); 1 lb turkey breast (cut into ½" pieces, and sprinkled with salt and pepper); 1 can chickpeas (398 mL, drained and rinsed); 2 cups spinach (tightly packed); salt and pepper (to taste); peanuts (for serving); cilantro (for serving, optional)

In a large pot over medium heat, add the oil. Sauté the onions, garlic and ginger until the onions are soft and translucent.

While the onions are sautéing, take 1 cup of the broth, and mix it with the peanut butter until smooth (an emersion blender makes quick work of this step). Set aside.

Add in the chili powder, paprika and red pepper flakes to the pot and heat for 1 minute, stirring constantly.

Add in the red pepper, sweet potato, tomatoes with their juices, remaining broth, plus the broth with peanut butter. Mix to combine.

Add the turkey breast. Put the lid on the pot and bring to a simmer.

Simmer for 10-15 minutes, stirring occasionally, until the sweet potato is fork-tender and the turkey has cooked through.

Stir in the chickpeas and spinach and cook until the spinach has wilted.

Season with salt and pepper.

Serve with peanuts and cilantro (optional).