Ingredients
The following ingredients have 7 Servings
- ½ cup water
- 1 onion, chopped
- 1-2 tablespoon(s) Anaheim or jalapeno pepper, minced
- 1 tablespoon ginger, ground
- 1 tablespoon garlic granules
- 2 teaspoons cumin, ground
- 2 teaspoons coriander, ground
- ¼ teaspoon crushed red pepper
- 6 yams, peeled and chopped
- 2 cups vegetable broth
- 24 ounces tomatoes, chopped
- 14 ounces garbanzo beans, drained and rinsed
- 14 ounces black eyed peas, drained and rinsed
- ½ cup almond or peanut butter, unsweetened
- 1½ cup corn
- 6 cups collards, chopped
Instruction
- In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally
- Add ginger, garlic, cumin, coriander and red pepper.
- Cook and stir for 1 minute.
- Mix in yams, vegetable broth, tomatoes, beans and nut butter.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
- Serve over brown rice or other whole grain.
