It is January when I’m writing this post. The holiday season is over, and at least in my part of the world we are staring down at least three more months of cold weather before even the slightest hint of spring, probably more.

Are you feeling down yet? Sorry about that, but this stew will help. It is cheerful, cozy, and to quote my mother, it will “stick to your ribs”. It is also packed with veggies and healthy fibre from the chickpeas and lentils, but let’s not hold that against it.

Makes: About 8-10 servings

Ingredients:

• 1 tbsp (1 glug) olive oil
• 1 yellow onion, chopped
• 2 large carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 28 oz can tomatoes, chopped, with their juices
• 3 cups peeled and chopped sweet potatoes
• 5 cups vegetable broth
• 1 19 oz can chickpeas, drained and rinsed
• 1 cup red lentils
• Salt and pepper to taste
• 1/2 cup peanut butter

Directions:

1. In a large pot, heat olive oil (1 tbsp)
2. Add onion and sauté until starting to turn transparent
3. Add carrots (2) and garlic and sauté until starting to soften (careful not to let the garlic brown)
4. Add cumin (1 tsp) and chilli powder (1 tsp) and sauté for about 30 seconds, stirring frequently
5. Add tomatoes with their juices, sweet potatoes (3 cups), vegetable broth (5 cups), chickpeas, and lentils (1 cup)
6. Simmer for 15-20 minutes, until sweet potatoes are soft and lentils are cooked
7. Add peanut butter (1/2 cup) and salt and pepper to taste

Notes:

• Leftovers will last in the fridge for a few days, and this freezes really well