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,
(photo credit: dinnerwithjulie.com)