Small dice onion – I put my diced onion in ice water so they won’t be bitter/rinse and drain on a paper towel to remove moisture. (I learned this from Jaques Pépin.)
I peel my celery so it will not stick in my teeth. (I learned this from Jacques Pépin.)
Jalapeno – you can remove seeds (or not), small dice, or just de-seed and half then submerge in the stew and take out when done. It will give a milder flavor.
Peel/smash garlic – I remove the endosperm (because some chef said it makes it less bitter, but I don’t recall who said it in order to thank him, and give him credit.)
Small cube sweet potato to the size you like in your mouth. I like mine chickpea size.
De-husk the chickpeas – rinse and drain the chickpeas and place on a paper towel; gently run you hands over them and the skin will slide off. This is not necessary, but I think it gives a better mouth-feel without their skins.
A 15 oz. can of tomatoes – I took a slotted spoon removed 2 large spoonsful of the tomatoes to save for another
dish. (maybe on tomorrow’s pizza, or I’ll think of something.)
In a small bowl add the peanut butter and some of the hot tomato juice from the pot. Whisk until smooth, then add back to the pot. (I know, this sounded weird to me too.)
I always measure out a teaspoon of salt into a pinch bowl, then each time I add something to the pot I add some salt. If more is needed by all means add, but this helps to keep me from over-salting.
In a soup pot sauté the onions, then celery and red pepper, then add sweet potato. Sauté them just to bring heat and coated with olive oil. Find a hot spot in your pot and add the garlic (be careful not to burn or it will ruin your dish), then bloom the cumin, (be careful not to burn). Add tomatoes and water to cover. Add a tight lid. BTB/RTS (or as Anne Burrell says – bring to boil/reduce to simmer.)
Recipe by Make Mine Lemon at https://www.makeminelemon.com/ground-nut-stew/