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Peanut butter chickpeas and kale recipe

African Sweet Potato And Peanut Stew

Easy recpie that works great at home or as a camping recipe.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 1 small onion diced (to yield 1 1/2 cups )
  • 2 cloves garlic minced (about 1 tablespoon)
  • 1 medium sweet potato chopped into 1/4 inch cubes (to yield 2 cups)
  • 2 cups broth
  • 14 oz can diced tomatoes
  • 1/2 cup peanut butter
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon salt
  • 14 oz can chickpeas drained
  • 3 cups tuscan kale destemmed and chopped

Equipment

  • Dutch Oven

Method
 

  1. Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
    1 tablespoon oil, 1 small onion, 2 cloves garlic
  2. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
    2 cloves garlic, 1 medium sweet potato, 2 cups broth, 14 oz can diced tomatoes, 1/2 cup peanut butter, 2 teaspoons New Mexico chili powder, 1 teaspoon salt
  3. Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
    14 oz can chickpeas, 3 cups tuscan kale

Notes

I use powdered peanut butter in this recipe and it tastes amazing. If you like a little more heat, you can add a few dashes of pepper sauce to this recipe to give it some zip.