Ingredients

The following ingredients have 4 Servings
  • 1/4 C (40g) Peanuts (toasted (optional for garnish))
  • 1 Tbs Vegetable Oil (I like coconut or olive)
  • 1 C (130g) Yellow Onion (diced, about 1 medium onion)
  • 1/2 tsp Sea Salt
  • 1 Tbs Fresh Ginger (grated* see note)
  • 1 heaped Tbs Fresh Garlic (grated* see note)
  • 1/2 tsp Ground Coriander (or 3/4 tsp Ground Cumin)
  • 4 C (500g) Sweet Potato (peeled and cut into large 1/4" - 1/2" (6mm-12mm) cubes. About one large sweet potato)
  • 4 1/2 C (1.05kg) Vegetable Stock (use 1/2 water 1/2 veg stock or a mixture of the two to cut the salt if desired)
  • 1 Small Chipotle Pepper in Adobo Sauce (**see note | add 1/2 of another pepper for more kick, use gluten free if needed)
  • 5 Tbs (80g) Natural Peanut Butter (creamy or crunchy)
  • 1 Can (411g) Diced Tomatoes (with their juices)
  • 1, 15 oz (425g) Can Cooked Chickpeas or Black Eyed Peas (drained and rinsed, about 2 cups)
  • 2 C (85g) Collard Greens or Spinach (***see note | cut into thin 1/2" ribbons. Reserve a small hand-full for garnish if desired )
  • 1/2 Lime (+ more for serving)
  • Brown Basmati Rice (optional)
  • Toasted Peanuts
  • Fist-full of Cilantro
  • Raw Reserved Greens
  • Tabasco to amp up the heat (optional)

Instruction

  • Preheat oven to 350F (180C) and toast the peanuts for about 8-10 minutes, or until fragrant and golden. Set aside to cool.
  • To a large 4 Qt. stock-pot or Dutch oven add the coconut or olive oil on medium heat until shimmering. Add the onion and salt, saute for about 8 minutes or until soft and transparent. Some browning is okay.
  • Add ginger, garlic and coriander (or cumin), stirring for no more than 1 minute, or until fragrant. The garlic and ginger will stick a bit. Add the sweet potato and stock and bring to a boil. Reduce to low, and simmer until the potatoes are just fork tender, about 8-10 minutes.
  • Scoop 2 1/2 cups (583g) of the potato/broth mixture out and pour it into a blender. Add the chipotle pepper and peanut butter. Blend the mixture into a smooth puree. Pour the puree back into the stock-pot (it will be thick). Stir in the diced tomatoes. Bring to a simmer, reduce heat to low. Add the collard greens if using and chickpeas (or cooked black eyed peas). Simmer for 5 minutes to warm through and wilt the collards. If using spinach or kale, toss in and stir just before serving. If a thinner stew is desired, add 1/2 C water or broth, stir to warm through. Squeeze 1/2 lime over stew and stir. Taste for salt adjustment.
  • Serve with grain of choice. I like Brown Basmati Rice, but it's also quite tasty with Quinoa, toasted peanuts, cilantro, and a sprinkle of fresh reserved greens. Refrigerate for three days or freeze for up to two weeks in a lidded container.