African peanut and chickpea stewCynthia
- 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
Heat oil in a medium pot and saute onions for 5 minutes.
Add stock, sweet potatoes, chickpeas and rice, and bring to a boil. Lower heat and simmer for 30 minutes.
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.
Add lemon juice and pepper. Turn off heat and cover. Let steam for 10 minutes before serving.
Source: Adapted from “Raising Vegetarian Children”