Easy recpie that works great at home or as a camping recipe.
Course Main Course
Keyword Chickpeas, Sweet Potatoes, Vegetarian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1small oniondiced (to yield 1 1/2 cups )
2clovesgarlicminced (about 1 tablespoon)
1medium sweet potatochopped into 1/4 inch cubes (to yield 2 cups)
14ozcan diced tomatoes
2teaspoonsNew Mexico chili powder
3cupstuscan kaledestemmed and chopped
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
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
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
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.