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African peanut and chickpea stew



  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cups vegetable stock
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup canned chick peas
  • 1 cup uncooked brown rice
  • 1/4 cup peanut butter
  • 2 cups chopped kale (stems removed)
  • 2 cloves garlic, finely chopped
  • 2 Tbsp lemon juice
  • 1/2 tsp pepper


  • 1

    Heat oil in a medium pot and saute onions for 5 minutes.

  • 2

    Add stock, sweet potatoes, chickpeas and rice, and bring to a boil. Lower heat and simmer for 30 minutes.

  • 3

    In a small bowl, blend peanut butter with about 1/2 cup hot water. Stir peanut butter into stew along with kale and cook for five minutes.

  • 4

    Add lemon juice and pepper. Turn off heat and cover. Let steam for 10 minutes before serving.



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