Ingredients
- 2 Tbsp. olive or canola oil
- 1 large onion (small diced)
- 4 garlic cloves (minced)
- 1 3 inch knob ginger (peeled and minced, about 2 Tbsp.)
- 1 jalapeño pepper (cored, seeds removed and finely chopped)
- 1 tsp. kosher salt
- 1/2 - 1 tsp. black pepper
- 1/2 - 1 tsp. red chili flakes
- 6 oz. can tomato paste
- 15 oz. can chickpeas (drained and rinsed)
- 4 cups vegetable broth
- 2 cups water
- 1 large sweet potato, unpeeled and diced (about 2 cups)
- 1 cup unsweetened creamy peanut butter
- 1 bunch of hearty greens:kale, swiss chard, collard greens (stems removed and chopped into bite-size pieces)
- 2 limes (cut into wedges)
- Chopped peanuts and/or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat then add onion and sauté until translucent, about 5 minutes. Add garlic, ginger and jalapeño. Sprinkle with salt, black pepper and chili flakes and sauté until fragrant, about 3 minutes.
- Add tomato paste, stirring while cooking for approximately 2 minutes.
- Add chickpeas, broth, water and sweet potato. Bring to a boil. Reduce heat to low, cover the pot partially and cook at a simmer for 20-30 minutes or until sweet potatoes are tender.
- Stir peanut butter and greens into soup. Partially cover pot again and continue cooking for another 10 minutes, stirring often.
- Distribute the stew evenly among eight bowls and squeeze a lime wedge into each bowl. Garnish as desired with chopped peanuts and/or cilantro.
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