Chickpea Peanut Stew
Ingredients
- 1 can chickpea, rinsed and drained
- 1/2 medium white or red onion, diced
- 1 6 oz can tomato paste
- 1 tbsp minced garlic
- 1 inch fresh minced ginger or 1 tsp ginger powder
- 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
- 5 collard leaves, cut into strips
Preparation
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
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 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
