West African Sweet Potato Stew

Time: Total 40 minutes, 10 prep, 30 cook

Difficulty: Easy

Hardware: Stock Pot or Dutch Oven

Yield: 6 Servings

Accompaniments: Rice or Crusty Bread

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West African Sweet Potato Stew

Ingredients

• 1 tbsp olive oil

• 1 large onion, diced

• 4 garlic cloves

• 1 green chili, finely chopped

• 1 tbsp fresh ginger, grated (or ginger paste)

• 1 tbsp tomato paste

• 1 tbsp ground cumin

• 1 can (14 oz) crushed tomatoes

• 1 medium sweet potato, peeled and cut into 1-inch pieces

• 1 can (14 oz) chickpeas (Garbonzo Beans)

• 1/2 cup natural peanut butter

• 4 cups vegetable stock

• 1.5 to 2 cups kale, roughly chopped

Finishing Ingredients

• add heat to taste with your favorite spicy/hot sauce or chili pepper

• Top with peanuts instead of crackers for a crunch

Step By Step

1. Heat the olive oil in a heavy bottom pot and saute the onion for 4-5 minutes over medium heat until softened and slightly golden.

2. Stir in the garlic and continue to cook for another minute until fragrant. Next, add the tomato paste and ground cumin and cook for a further minute, stirring occasionally.

3. Add the rest of the ingredients except for the kale, stir well to combine, then bring to a boil. Lower the heat, cover with a lid and simmer for 15 minutes until the sweet potatoes are fork-tender.

4. Stir in the kale and continue to simmer for 2-3 minutes until it wilts. Season to taste and serve with your favourite rice or crusty bread.