Vegan West African Peanut Stew

Ingredients

• 2 large Sweet potatoes, peeled and cubed
• 15 oz can Chickpeas, drained and rinsed
• 0.75 cup Natural creamy peanut butter
• 4 cups Vegetable broth
• 3 tablespoons Tomato paste
• 1 medium Yellow onion, diced
• 2 tablespoons Fresh ginger, minced
• 4 cloves Garlic, minced
• 1 teaspoon Cumin
• 3 cups Kale, stems removed and chopped
• 1 tablespoon Olive oil
• 0.5 teaspoon Red pepper flakes(optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

2. 2

   Add the minced garlic, ginger, and cumin, stirring for 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cubed sweet potatoes, coating them thoroughly with the aromatics.

4. 4

   Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.

5. 5

   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.

6. 6

   Add the chickpeas and continue to simmer for another 10 minutes or until the sweet potatoes are fork-tender.

7. 7

   Stir in the chopped kale and red pepper flakes, cooking for 2-3 minutes until the greens are wilted.

8. 8

   Season with salt and pepper to taste and serve hot over rice or with crusty bread.