"Peanut Stew with Chickpeas, Sweet Potato and Collardsš± (Oil-free + good fat from peanut butter.)š± A lot of you have been asking me for this recipe. Itās way down my feed so I think itās hard to find. Here it is again! Sometimes you gotta bring back the good oldies. They get lost down thereš¤£. šHave a great day friends."
Peanut Stew with Chickpeas, Sweet Potatoes and Collards
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A Note from Feedfeed
Looking for a delicious and filling lunch? Look no further than this peanut stew with chickpeas, sweet potatoes and collards!
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, peeled and minced
- 1 jalapeƱo, minced, plus more for garnish
- 4 cups vegetable broth, divided
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 1/2 cup peanut butter
- 3 tablespoons tomato paste
- 2 cups cooked chickpeas
- 1/2 cup collard greens, chopped
- Kosher salt and pepper, as needed
- peanuts, chopped, for garnish
Method
Step 1
In a large skillet on medium heat, add the onion, garlic, ginger, jalapeƱo and a splash of vegetable broth. Cook until the onion is soft, about 5 minutes. Add the dried spices and cook for 30 seconds.
Step 2
Next, add the remaining vegetable broth, sweet potatoes, peanut butter and tomato paste. Stir well to help dissolve the peanut butter.
Step 3
Bring to a boil before reducing heat and simmer until sweet potato is fork tender, about 20 minutes. Add chick and some chopped collard greens. Heat a couple more minutes until chickpeas warmed through and collards just wilted. Add salt and pepper to taste.
Step 4
Serve over rice or quinoa and top with chopped peanuts and jalapeƱo. Enjoy!