Ingredients
Peanut Garnish
- 1/4 cup (40 grams) Raw Unsalted Peanuts (optional for garnish)
Stew Base
- 1 tablespoon Vegetable Oil (coconut or olive oil preferred)
- 1 cup (130 grams) Yellow Onion, diced small (about 1 medium onion)
- 1/2 teaspoon Fine Sea Salt
- 1 tablespoon Fresh Ginger, grated
- 1 heaped tablespoon Fresh Garlic, grated
- 1/2 teaspoon Ground Coriander (or 3/4 teaspoon Ground Cumin)
- 4 cups (500 grams) Sweet Potato, peeled and cut into large 1/4 inch – 1/2 inch (6mm-12mm) cubes
- 4 1/2 cups (1.05 kilograms) Low Sodium Vegetable Broth
- 1 Small Chipotle Pepper in Adobo Sauce (add 1 1/2 for more spice)
- 1/4 cup + 1 tablespoon (80 grams) Natural Peanut Butter (creamy or crunchy)
- 1 can (14.5 ounce / 411 grams) Diced Tomatoes with juices
- 1 can (15 ounce / 425 grams) Cooked Chickpeas
- 2 cups (85 grams) Collard Greens, packed and cut into thin 1/2 inch bite size pieces
- 1/2 Lime (plus more for serving)
Serving Suggestions
- Rice or quinoa
- Toasted peanuts
- Cilantro
- Tabasco or hot sauce for additional heat
Instructions
- Toast Peanuts: Preheat your oven to 350°F (180°C). Spread the raw unsalted peanuts on a baking sheet and toast them for 8-10 minutes, until fragrant and golden. Remove and let cool, then set aside for garnish.
- Sauté Aromatics: In a large 4-quart Dutch oven or stockpot, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add diced onion and 1/2 teaspoon sea salt, sautéing for about 8 minutes or until the onions are soft and transparent with some browning.
- Add Spices and Sweet Potatoes: Stir in grated ginger, garlic, and ground coriander (or cumin) for no more than 1 minute until fragrant. The ginger and garlic may stick to the pan slightly. Add the cubed sweet potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer until the sweet potatoes are just fork tender, about 8-10 minutes.
- Puree Part of the Stew: Scoop out 2 1/2 cups (583 grams) of the potato and broth mixture and transfer to a blender. Add the chipotle pepper and peanut butter, then blend until smooth and creamy. Pour this puree back into the pot, stirring it into the remaining stew; the mixture will thicken.
- Finish the Stew: Stir in the can of diced tomatoes with their juices. Bring the pot back to a simmer on low heat. Add the collard greens and chickpeas, simmering for 5 minutes to warm through and wilt the greens. If using other greens like spinach or kale, add them just before serving to keep them bright.
- Adjust Consistency and Flavor: If you prefer a thinner stew, add up to 1/2 cup water or broth and stir, warming through. Squeeze in fresh lime juice from half a lime and taste, adjusting salt as needed.
- Serve: Serve the stew hot over rice or quinoa, garnished with toasted peanuts, fresh cilantro, and a splash of Tabasco or your preferred hot sauce for extra heat. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 weeks.
Notes
- For extra spice, increase the amount of chipotle pepper in adobo sauce to 1 1/2 peppers.
- Collard greens add a hearty texture but can be substituted with spinach or kale, adding these at the last moment to preserve color and texture.
- Toasted peanuts add crunch and enhance the peanut flavor as a garnish.
- This stew stores well and flavors deepen after resting overnight.
- Using low sodium vegetable broth helps control the saltiness.
- Vegan and vegetarian friendly, making it a great plant-based meal option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: African
- Diet: Vegan
