TULSA, Okla — Makes 8 12-ounce servings
2 tablespoons olive or canola oil
1 large onion, small dice
4 garlic cloves, minced
1 3-inch knob ginger, peeled and minced (about 2 tablespoons)
1 jalapeno pepper, cored and seeded and finely chopped (for more heat leave the seeds)
1 teaspoon kosher salt
½ - 1 teaspoon black pepper, depending on your taste
½ - 1 teaspoon red chili flakes, depending on your taste
1 6-ounce can tomato paste
1 15-ounce can chickpeas, drained and rinsed
4 cups vegetable broth
2 cups water
1 large sweet potato, unpeeled and diced (about 2 cups)
1 cup unsweetened creamy peanut butter
1 bunch of hearty greens - kale, Swiss chard, collard greens, or a mix of your favorites, chopped into bite-size pieces (be sure to remove the stems of tougher greens like kale and collard greens)
2 limes, cut into wedges
Optional garnishes, chopped peanuts and/or cilantro
1. Heat olive oil in a large soup pot over medium heat. Once hot, add the onion, and sauté until translucent, about 5 minutes. Add the garlic, ginger, and jalapeño, sprinkle with salt, black pepper, and chili flakes and sauté until fragrant, about 3 minutes.
2. Add the tomato paste, stir to combine, and continue cooking for approximately 2 minutes.
3. Add the chickpeas, broth, water, sweet potato, and bring to a boil. Reduce heat to low, cover the pot partially, and cook at a simmer for 20-30 minutes or until sweet potatoes are tender.
4. Stir the peanut butter and greens into the soup. Partially cover the pot again and continue cooking for another 10 minutes, stirring occasionally. (Stir often as the addition of peanut butter makes the stew more apt to stick or burn.)
5. Distribute the stew evenly among eight bowls and squeeze a lime wedge into each bowl. Garnish as desired with chopped peanuts and/or cilantro.
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