Ingredients
The following ingredients have 5 Servings
- 1 tablespoon vegetable or grapeseed oil
- 1 thumb size piece ginger, peeled and minced
- 4 garlic cloves, minced
- 2-3 Thai chili (birds eye chili), finely chopped, or 2 jalapeño peppers, finely chopped
- 1 red onion, finely chopped
- 1 1/2 teaspoon salt
- 1/4 cup tomato paste
- 2 teaspoons garam masala powder
- 2/3 cup natural peanut butter
- 6 cups vegetable broth
- One 14-oz can chickpeas, drained
- 1 bunch collard greens or kale, chopped
- Chopped peanuts for garnish
- Cooked white or brown rice, for serving (optional)
- 1 chicken bouillon cube (optional)
- 1 tablespoon granulated sugar (optional)
Instruction
- In a large pot over medium high heat, add oil, ginger, garlic, chili, red onion and salt and cook for 3-4 minutes, until garlic becomes fragrant.
- Add tomato paste, garam masala and stir. Add peanut butter and vegetable broth and stir.
- Bring to a boil and add chickpeas and collard greens. Lower the heat to a bubbling simmer. Partially cover and cook for 40 minutes.
- Top with chopped peanuts and serve with rice.
