Creamy Chickpea and Sweet Potato Stew

 This is a recipe from Cooks Illustrated that I tried.  Their recipes are usually good, if it is something you like.  This one comes together quite fast.

Creamy Chickpea and Sweet Potato Stew

Ingredients:

• 1 T. vegetable oil
• 1 onion, chopped fine
• 1 large sweet potato, peeled and cut into 1/2 inch pieces
• 3/4 tsp. table salt
• 1/4 tsp. red pepper flakes
• 3 T. tomato paste
• 1 tsp. ground coriander
• 2 (15 oz.) cans chickpeas, undrained
• 1 (14 oz.) can coconut milk
• 3/4 cup water
• 1/3 cup creamy peanut butter
• 2 tsp. grated lime zest plus 2 T. lme juice
• 1/2 cup dry-roasted peanuts, chopped
• 1/2 cup minced fresh cilantro

Directions:

1. Heat oil in a large saucepan over medium heat until shimmering. Add onion, sweet potato, salt and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6-8 minutes.
2. Add tomato paste and coriander and cook until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium high and bring to simmer, and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
3. Remove from heat and stir in lime zest and lime juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.