After spending the day painting and gardening, you don't want anything with too many ingredients or too much preparation time. You want quick, but still tasty.
African Beans and Potatoes
2 T. peanut oil
One red onion, diced
2 stalks of celery, diced
2 cloves of garlic, chopped
2 c. vegetable broth
Potatoes (I used five), chopped (I scrub, but don't peel, mine)
1 can chickpeas, drained
1 can pinto beans, drained
Saute the onion, celery and garlic until soft. Add the broth and potatoes, bring to a boil, then cover and simmer until potatoes are soft, about 20 minutes. Add chickpeas and pinto beans, heat through. Sprinkle with peanuts or pumpkin seeds and a sprinkle of red pepper flakes. Serve. Enjoy!
My daughter thought it was a little bland, so add salt to taste.
You can add more broth to make it more of a stew and serve it with some good crusty, buttered bread. A simple salad will round it out nicely.