West African Peanut Stew

🥘 Ingredients

• black pepper
• chili powder
  1 tsp
• cilantro
  ½ oz
• cinnamon
  1 tsp
• cumin
  1 tsp
• diced tomatoes
  1 can
• eggplant
  1 unit
• ginger
  1 thumb
• green beans
  2 oz
• olive oil
  1 tbsp
• onion
  1 unit
• peanut butter
  1½ oz
• pearl quinoa
  5 oz
• salt

🍳 Cookware

• pot
• pan

1. 1

   Bring 2 cups of water to a boil in a pot with a pinch of salt. Finely dice onion . Cut eggplant into 1-inch cubes. Cut the tops off green beans and cut them into 1-inch pieces. Grate 1 tablespoon of ginger and coarsely chop cilantro .

   onion: 1 unit, eggplant: 1 unit, green beans: 2 oz, ginger: 1 thumb, cilantro: ½ oz
2. 2

   Rinse pearl quinoa under cold water thoroughly. Pour the quinoa into the boiling water and reduce the heat to low. Cook ⏱️ 15 minutes . Once the quinoa has absorbed the water, take it off the heat and set aside.

   pearl quinoa: 5 oz
3. 3

   Heat a pan over high heat with 1 teaspoon of olive oil . Add the eggplant and green beans and cook for about ⏱️ 5 minutes , until browned. Season with salt and black pepper . Set aside.

   olive oil: 1 tbsp, salt, black pepper
4. 4

   Lower the heat to medium and add another teaspoon of oil. Once heated, add the onion and ginger. Cook ⏱️ 5 minutes , or until the onion is translucent. Season with salt and pepper.
5. 5

   Add cinnamon , cumin , and chili powder and cook for about ⏱️ 1 minutes , or until fragrant. Add peanut butter and cook for a couple more minutes.

   cinnamon: 1 tsp, cumin: 1 tsp, chili powder: 1 tsp, peanut butter: 1½ oz
6. 6

   Stir in the eggplant, green beans, and diced tomatoes . Add ½ cup water. Bring to a boil, then reduce the heat to low and cook ⏱️ 10 minutes .

   diced tomatoes: 1 can
7. 7

   Fluff up the quinoa with a fork. Serve the stew on top and sprinkle cilantro on top!