West African "Peanut Butter" Stew
Comforting & nourishing with a little kick to warm up your body.
1 tsp avocado oil
1 small red onion, diced
4 cloves garlic, thinly sliced
1 tsp ground ginger
1 ½ tsp chili powder
½ tsp Himalayan sea salt
2 medium sweet potatoes, peeled and diced
3-4 large carrots, peeled and diced
4 cups low sodium vegetable broth
1 18.5 oz can diced tomatoes
¼ cup tomato paste
⅓ cup Georgia Grinders Organic Peanut Butter **Sub Almond Butter to make this Whole30 compliant**
2 15-oz. cans of chickpeas, drained and rinsed
1 small bunch of collard greens, stems removed and sliced into thin strips
sliced green onion, for serving
cilantro, for serving
Heat the avocado in a large pot on the stovetop over medium heat. Once it’s warm, add in the onion and cook until it’s fragrant and translucent, stirring occasionally, about 5 minutes. Add in the sliced garlic and cook for an additional minute, until the garlic is fragrant.
Next, add in the ground ginger, chili powder, salt, sweet potato, and carrots and stir to combine. Add in the vegetable broth, filtered water, and diced tomatoes and stir again to combine. Bring the mixture to a boil over high heat, then cover and reduce the heat to medium low and simmer for ~20 minutes.
Remove the lid and stir in the tomato paste and peanut butter. Continue to simmer over medium low, uncovered, for about 10 minutes, to allow the flavors to meld and the peanut butter to melt into the base.
Stir in the chickpeas (omit if on Whole30) and collard greens and continue to simmer, uncovered, for an additional 5-10 minutes, until the greens are just softened and wilted.
Serve the soup immediately with sliced green onion and cilantro. Store leftovers in an airtight container for up to one week and reheat before serving.
Recipe by Flora & Vino
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