West African-Style Peanut Stew (Vegan)

Ingredients

• 3medium sweet potatoes
• 490 gcanned chickpeas, drained and rinsed
• 120 gkale, stems removed
• 1medium onion
• 3cloves garlic
• 2 tbspfresh ginger, grated
• ½can (796 ml) diced tomatoes
• 96 gnatural peanut butter
• 900 mllow-sodium vegetable broth
• 1½ tspground cumin
• ¼ tspcayenne or chili flakes
• 3 tspcanola or avocado oil
• 3 tsplime juice
• 30 gunsalted peanuts
• 200 gdry brown rice

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Peel and cube the sweet potatoes, dice the onion, and mince the garlic and ginger.

3. Heat the oil in a large pot over medium heat. Cook the onion, garlic and ginger with the cumin and cayenne for about 6 minutes until soft.

   6 min timer

4. Add the sweet potato, diced tomatoes and broth, then whisk in the peanut butter until it dissolves.

5. Bring to a boil, then simmer over medium-low heat for 20 minutes, stirring now and then, until the sweet potato is tender.

   20 min timer

6. Add the chickpeas and chopped kale and simmer 5 minutes more.

   5 min timer

7. Stir in the lime juice and serve over the rice, topped with chopped peanuts.

Storing and reheating

Keeps 5 days or 3 months frozen.