Even Pumbaa Would Like This!

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.