NeighborhoodHub kitchen
Peanut & sweet potato stew
Sweet potatoes and chickpeas simmered in a thick peanut-tomato sauce.
~$1.92 per serving
What goes in
- Sweet potatoes1 lb~$1.80
- Chickpeas, drained2 cans (15 oz each)~$2.20
- Chopped tomatoes1 can (14.5 oz)~$1.10
- Peanut butter¼ cup~$0.70
- Frozen spinach1 cup~$0.85
- Onion1 medium~$0.70
- Neutral oil and ground ginger1 tbsp oil, ½ tsp ginger~$0.25
- Salt½ tsp~$0.05
Whole recipe estimate$7.65
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Peel sweet potatoes and cut into ½-inch cubes. Dice onion and cook in oil in a large pot for 5 minutes.
- 2
Add ginger, tomatoes, sweet potatoes, salt, and 2 cups of water. Simmer for 15–20 minutes until potatoes are tender.
- 3
Whisk peanut butter with a ladle of the hot broth until smooth. Return it to the pot with chickpeas and spinach.
- 4
Simmer for 7–8 minutes, stirring, until hot throughout. Add a splash of water if too thick, then serve in four bowls.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.