Hearty Chickpea and Lentil Peanut Stew
Ingredients
- 1 can chickpeas, rinsed and drained
- 6 oz can tomato paste
- 1 tablespoon minced garlic
- 1 inch fresh ginger, minced or 1 teaspoon ginger powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 cups sweet potato, cubed
- 1/3 cup chunky peanut butter
- 1/4 cup red lentils
- 1/4 teaspoon salt, or to taste
- 3 cups vegetable broth
- 5 collard leaves, cut into strips
Preparation
Instant pot
Add all ingredients except collard greens to the Instant Pot.
Stir to evenly distribute.
Seal the pressure cooker.
Set to manual for 10 minutes.
Allow pressure to naturally release.
Unseal and stir in collard green strips.
Let them wilt for about 5 minutes.
Stove top cooking
Add onions to a large pot and saute for 3 minutes on medium heat.
Add garlic, ginger, cumin, and smoked paprika, and saute for 2 minutes.
Add chickpeas, lentils, and tomato paste, and fold into onions and seasonings.
Add vegetable broth and peanut butter, and stir well.
Bring the mixture to a boil.
Reduce heat to simmer, cover, and cook for 20-30 minutes or until sweet potatoes are done.
Turn off heat, add collard green strips, and stir to incorporate.
Season to taste and serve with scallions, cilantro, and avocado if desired.
Recipe variations
Feel free to leave out the greens or swap for spinach.
