Spicy yam tew

INGREDIENTS

• ¼ tsp salt
• 1 tsp vegetable oil
• 1 onion
• 1 potato
• 2 cloves garlic
• 4 cups vegetable broth
• 1 tsp thyme leave
• ½ tsp ground cumin
• 1 cup tomatoes
• 2 jalapeño peppers
• 15½ oz chickpeas
• 1 cup zucchinis
• ½ cup white rice
• 2 tbsp peanut butter

TOOLS

• 1 knife
• 1 peeler
• 1 colander
• 1 white rice cooker
• 1 stockpot
• 1 spoon
• 1 serving bowl
• 1 cover lid

Combine white rice with half a cup of water and a quarter tsp of salt in a white rice cooker, then turn it on for 20 minutes to get cooked white rice.

Peel and chop onions.

Peel potatoes with a peeler.

Dice peeled potatoes, then peel and mince garlic. Next, chop tomatoes and jalapeno peppers.

Drain chickpeas in a colander.

Slice zucchini.

Heat vegetable oil in a stockpot. Add onions, potatoes, and garlic to the pot. Cook for 2 minutes, then add vegetable broth, thyme leaves, and ground cumin. Cover it with a lid and let it simmer on low heat for 15 minutes, then remove the lid. Stir in tomatoes, jalapeño peppers, chickpeas, and zucchini with a spoon. Cover it again and cook for another 15 minutes, then remove the lid once again. Finally, add cooked white rice and peanut butter before stirring for 3 minutes to get a yam stew.

Transfer the yam stew to a serving bowl.

It’s ready to be served !