Hearty Vegan Chickpea Peanut Stew
Ingredients
- 1 can chickpea, rinsed and drained
- 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
Optional: Feel free to leave out the collard greens or swap them for spinach to suit your preference.
For Instant Pot method: Add all ingredients except collard greens to the cooking pot and stir to evenly distribute, then seal the pressure cooker completely.
Set the pressure cooker to manual for 10 minutes and allow the pressure to naturally release.
Unseal the pressure cooker and stir in the collard green strips, letting them wilt from the heat for about 5 minutes.
For stove top method: Add onions to a large pot and saute for 3 minutes on medium heat (note: onions may not be listed in ingredients).
Add garlic, ginger, cumin, and smoked paprika, and cook for about 2 minutes until the seasonings become fragrant.
Add chickpeas, lentils, and tomato paste, and fold them into the onions and seasonings.
Add vegetable broth and peanut butter, stir well to mix evenly.
Bring the mixture to a boil, then reduce heat to a simmer, cover with a lid, and cook for 20-30 minutes or until the sweet potatoes are fully cooked.
Turn off the heat and add the collard green strips, stirring to incorporate them into the stew.
Season the stew to taste and serve with scallions, cilantro, and avocado as desired for added flavor.