Spicy West African Groundnut Stew

INGREDIENTS Serves 4

1 yellow or white onion, chopped

4 cloves garlic, crushed

1 tbsp olive oil

1 1/2 cups sweet potatoes, cubed

4 cups chopped kale

2 can crushed tomatoes or 8 ripe roma tomatoes, chopped

2 cans rinsed and drained chickpeas or 3 cups chickpeas cooked from scratch

1 tsp paprika

1 tsp ground ginger

2 tbsp tomato paste

1 cube low-sodium vegetable bouillon

1/3 cup crunchy or smooth peanut butter

1/2 tsp cayenne pepper

1/4 tsp ground cloves

1/2 tsp ground fenugreek

1/4 tsp cinnamon

1 tsp ground coriander

1 tsp turmeric

Optional:

1/4 cup Indian-spiced peanuts

1/4 cup unsalted peanuts (follow toasting directions below)

Fresh ground black pepper to taste

Fresh ground sea salt to taste

1 bunch cilantro, chopped

INSTRUCTIONS

Phew! Gather all your spices, and grind any whole spices if necessary. You can pair the paprika and ginger together, and the remaining cayenne through to the turmeric in a bowl altogether.

Chop your onions, peel garlic, and drain and rinse your canned chickpeas so they are ready to add. Heat olive oil in a large saucepan on medium-high heat, then sear onions until clear. Add sweet potatoes, garlic and chickpeas cook until the onions and garlic, and potatoes are starting to brown.

Add the tomatoes, paprika, ginger, and tomato paste, stir to coat the mix. Add enough water or bouillion broth to make a "stew" consistency, then boil 3 minutes with the vegetable bouillon.

Stir in the peanut butter when the bouillon is dissolved. Mix in he rest of the spices, followed by about half the cilantro. Cook for another 2 minutes.

Toast the peanuts in a dry pan, shaking constantly to brown the peanuts. Remove from heat.

Spoon the stew into bowls and top with crunchy peanuts and fresh cilantro.