West African Peanut Stew

local_grocery_store Ingredients

• 1 onion, chopped (approx. 200g)
• 3 cloves garlic, minced
• 2 sweet potatoes, peeled and chopped (approx. 600g)
• 1 can chickpeas, drained and rinsed (approx. 400g)
• 1 bunch collard greens, stems removed and leaves chopped (approx. 200g)
• 1/2 cup peanut butter (approx. 120g)
• 4 cups vegetable broth (approx. 1L)

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. 2.Add the sweet potatoes and chickpeas and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. 3.Add the collard greens and peanut butter and stir to combine. Let cook for an additional 5-10 minutes, or until the collard greens are wilted and the peanut butter has melted into the stew. Serve hot over rice.

lightbulb_outline Tips

• chevron_rightFeel free to add in other veggies like carrots or bell peppers for extra flavor and nutrition.
• chevron_rightIf you prefer a spicier stew, add some chili powder or cayenne pepper to taste.
• chevron_rightLeftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.