By Chad Polito
Special collaboration
BGC Dawson has been offering Kid Food Nation for several years in partnership with BGC Canada and President’s Choice Children’s Charity. This nationwide movement teaches kids cooking skills, gets them excited about healthy food, and gives them the tools to live a healthier and happier life.
In the Spring of 2021, BGC Dawson had to transition this program to a virtual format to respect COVID-19 protocols. Owen Deschamps, an 8 year old from Châteauguay, QC, took advantage of this opportunity and signed up for the program.
Owen is a child who enjoys making people smile. He is empathetic, responsible and caring. He also loves playing hockey and learning how to cook. “I have a lot of fun in the kitchen, getting messy and cooking with my dad or baking with my mom,” explains Owen.
While participating in the BGC Dawson’s Kid Food Nation class, Owen learned many new recipes and was inspired to get creative with his own cooking. When Owen heard about the 5th Annual National Recipe Contest, he knew he had to submit his very own Slow Cooker Peanut Stew recipe.
Owen’s recipe was one of 26 winning recipes that have been published in the national Kid Food Nation cookbook! “My Slow Cooker Peanut Stew recipe shows off my love for peanuts! All my friends enjoy this dish, but I love it the most,” says Owen.
If you would like a copy of the cookbook featuring Owen’s recipe, please contact us at info@bgcdawson.ca .
On a crisp fall day, why not warm up with a bowl of Owen’s peanut stew? You will love it!
Slow Cooker Peanut Stew
PREP TIME: 15 MIN
COOK TIME: 4 HOURS ON HIGH, 8 HOURS ON LOW
SERVES: 4
2 sweet potatoes (about 1 ½ lb/750 g total), peeled and diced
2 small onions, diced
4 cloves garlic, minced
1 red bell pepper, chopped
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 can (28 oz/796 mL) crushed tomatoes
2 cups (500 mL) vegetable broth
⅓ cup (75 mL) peanut butter
1 tbsp (15 mL) curry powder
1 tsp (5 mL) each ground cumin and chili powder
1 tsp (5 mL) salt
2 cups (500 mL) baby spinach
½ cup (125 mL) fresh cilantro leaves
¼ cup (60 mL) chopped peanuts
- Stir together sweet potatoes, onions, garlic, pepper, and chickpeas in a slow cooker. Add tomatoes and stir to coat.
- In a bowl, whisk together broth, peanut butter, curry powder, cumin, chili powder, and salt until combined. Pour into slow cooker and stir to coat vegetables well. Cover and cook on low for 8 hours or on high for 4 hours, until vegetables are tender.
- Uncover and stir in spinach until wilted. Serve with cilantro and peanuts.
