African peanut & chickpea stew
375 cals, 14p, 33c, 17f (per meal)
Oil
1 tbsp (15mL)
Sweet potatoes, chopped into chunks
1 sweetpotato, 5" long (210g)
Peanut butter
1/3 cup (86g)
Chickpeas, canned, drained and rinsed
1 can (448g)
Diced tomatoes
1 can(s) (420g)
Chili powder
2 tsp (5g)
Garlic, diced
1 clove (3g)
Vegetable broth
2 1/2 cup(s) (mL)
Kale leaves
2 cup, chopped (134g)
Lime juice
1 tbsp (15mL)
Onion, chopped
1 small (70g)
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).