West African Peanut Stew with Chickpeas

Cook 1 finely chopped small red onion, 4 minced garlic cloves, 2-inch piece minced ginger, and 1 finely minced jalapeño in a little vegetable broth until onion is softened, about 5 minutes, adding more broth as needed. If preferred, add garlic later with spices if using oil.

Add 1 tsp cumin, 2 tsp coriander, and 1/4 tsp cinnamon, and cook for another 30 seconds.

Add 2 sweet potatoes chopped into 1-inch pieces, 3 tbsp tomato paste, 4 cups vegetable broth, and 1/2 cup unsweetened peanut butter. Mix well while heating to dissolve peanut butter, then bring to a boil.

Reduce heat and simmer until sweet potato is fork tender, about 20 minutes.

Optional: Transfer half of the stew, including half of the cooked sweet potato, to a blender and blend on high until smooth, then return to the pot with the remaining stew.

Add about 2 cups cooked chickpeas and chopped collard greens. Heat for a few more minutes until chickpeas are warmed through and collards are just wilted.

Add salt and black pepper to taste.

Serve with chopped peanuts and optional additional chopped jalapeños.

Note: This stew is oil-free and gets good fats from peanut butter.