African Chickpea Stew

Tomato-Peanut-Sweet-potato-soup-1

As the nights are getting cooler, and kale is gloriously abundant at the farmer’s market, here is a delicious stew – with a secret ingredient!This recipe is adapted from “Cooking Vegetarian”, by Joseph Forest and Vesanto Melina.

1 Tbsp. coconut or olive oil

1 onion, diced

2 cloves garlic, minced

4 cups vegetable broth (*if you want more of a soup consistency, use 8 cups of vegetable broth)

2 cups peeled, diced sweet potatoes

1 cup cooked or canned chickpeas, drained and rinsed

1/2 cup uncooked brown rice

1/4 tsp. salt

1/4 cup peanut butter

2 cups thinly sliced kale

2 Tbsp. freshly squeezed lemon juice

1/4 tsp. black pepper

hot chili sauce, to taste

Heat the oil in a pot, over medium heat. Add onion and cook for 3 to 5 minutes. Add garlic and cook for 3 minutes. Add stock, sweet potatoes, chickpeas, rice, salt, and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Now, the secret ingredient…  peanut butter (no wonder my kids love this!)

In a small bowl, blend peanut butter with enough liquid from the stew to make a smooth paste. Stir the peanut butter paste into the stew along with kale, lemon juice, pepper and chili sauce. Cook for another 5 minutes. Adjust seasoning if necessary. Serves 4.

Yours in good health,

Caryn

(photo credit: dinnerwithjulie.com)

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