Chickpea Peanut Stew

Ingredients

  • 1 can chickpea, rinsed and drained
  • 1 tbsp minced garlic
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 cups cubed sweet potato
  • 1/3 cup chunky peanut butter
  • 1/4 cup red lentils
  • 1/4 tsp salt or to taste
  • 3 cups vegetable broth

Preparation

  1. For Instant Pot, add all ingredients except collards to cooking pot. Stir to evenly distribute and seal pressure cooker completely. Set pressure cooker to manual for 10 minutes and allow to pressure to naturally release. Unseal pressure cooker and stir in collard green strips to naturally wilt from the heat of the stew for about 5 minutes

  2. If cooking on stove top, add onions to a large pot and saute for 3 minutes on medium heat. Add garlic, ginger, cumin and smoked paprika, allowing seasonings to become fragrant (about 2 minutes). Add in chickpeas, lentils and tomato paste and fold into onions and seasonings. Add in vegetable broth and peanut butter, give mixture a good stir to evenly mix. Bring mixture to a boil. Reduce heat back down to a simmer and cover with lid, allowing stew to cook for about 20-30 minutes or until sweet potatoes are cooked all the way through. Turn off heat and add in collard green strips, stirring to incorporate into stew. Season stew to taste and serve with scallions, cilantro and avocado to your liking

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