Sweet Potato Peanut Stew

INGREDIENTS (Makes 6 Servings)

• 2 Tablespoons olive oil
• 1 red onion, diced
• 2 Tablespoons ginger, minced
• 5 cloves garlic, minced
• 6 oz tomato paste
• 3 cups vegetable broth
• 24 oz can crushed tomatoes
• 2 medium sweet potatoes, diced
• 14 oz can chickpeas, drained
• 1 cup creamy peanut butter, preferably with no added sugar 
• 2 cups collard greens or kale, stems removed and leaves chopped 
• Salt and pepper, to taste

INSTRUCTIONS

1. In a large pot, heat olive oil over medium heat
2. Add onions with a pinch of salt and sauté until softened – about 3-4 minutes
3. Add minced ginger and garlic. Continue cooking – about 1 min
4. Next, add the tomato paste and stir for another 3 minutes
5. Pour in the broth and crushed tomatoes, as well as the sweet potatoes, chickpeas, and peanut butter
6. Bring to a boil. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender
7. Toss in chopped greens and cook for another 5 minutes
8. Season with salt and pepper, but be sure to taste the soup first – the stock and peanut butter may have enough salt for your taste
9. Garnish with crushed peanuts and cilantro 

BENEFITS

Each serving of this comforting West African-inspired stew contains over 10 grams of plant-based protein – just from the peanuts alone! When used in moderation, peanut butter can be a great way to incorporate heart-healthy fats and essential nutrients such as vitamins E, B3, and B6, as well as magnesium.