A hearty plant-based version using chickpeas, kale, and sweet potatoes in a spiced peanut broth.
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Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
Add the minced garlic, ginger, and cumin, stirring for 1 minute until fragrant.
Stir in the tomato paste and cubed sweet potatoes, coating them thoroughly with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
Whisk the peanut butter with a small amount of warm broth in a separate bowl to thin it out, then stir it into the pot.
Add the chickpeas and continue to simmer for another 10 minutes or until the sweet potatoes are fork-tender.
Stir in the chopped kale and red pepper flakes, cooking for 2-3 minutes until the greens are wilted.
Season with salt and pepper to taste and serve hot over rice or with crusty bread.
