African peanut & chickpea stew
African peanut & chickpea stew
375 cals, 14p, 33c, 17f (per meal)
  • Garlic, diced
    1 clove (3g)
  • Vegetable broth
    2 1/2 cup(s) (mL)
  • Kale leaves
    2 cup, chopped (134g)
  • Lime juice
    1 tbsp (15mL)
  • Chili powder
    2 tsp (5g)
  • Diced tomatoes
    1 can(s) (420g)
  • Chickpeas, canned, drained and rinsed
    1 can (448g)
  • Peanut butter
    1/3 cup (86g)
  • Sweet potatoes, chopped into chunks
    1 sweetpotato, 5" long (210g)
  • Onion, chopped
    1 small (70g)
  • Oil
    1 tbsp (15mL)
  • 1
    In a soup pot, heat oil over medium heat. Add onion and saute for 10-15 minutes, until onions are softened. Stir in garlic and chili powder and cook for about 1 minute, until fragrant.
    2
    Add in broth, sweet potatoes, tomatoes (and liquid), peanut butter, and a pinch of salt. Stir thoroughly until peanut butter is fully incorporated. Bring to a simmer, cover, and cook for about 20 minutes until sweet potatoes are soft.
    3
    Stir in chickpeas and kale and continue cooking a couple more minutes until chickpeas are heated through and kale has wilted. Serve with a splash of lime juice (optional).
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