This is divine! I made it two nights ago and was crazy over the depth of flavor it has. The small amount of peanut butter truly added this whole level of yum, beyond the awesome spices it has.
I have to say the next time, I would half the recipe because it simply made too much for just the Mr. and myself. The girls tried it and well… not so much mom! Perhaps the flavors are just too grown up for them, yet. Enjoy!
Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions, ginger, garlic and peanuts are common ingredients. The peanut butter makes this a creamy stew, but there is only a small amount per serving. To decrease the richness serve over a whole grain or use only ¼ cup of peanut butter. Feel free to kick up the heat by using jalapeno pepper or more red pepper flakes.
Forks Over Knives
• ½ cup water
• 1 onion, chopped
• 1-2 tablespoon(s) Anaheim or jalapeno pepper, minced
• 1 tablespoon ginger, ground
• 1 tablespoon garlic granules
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1/4 teaspoon crushed red pepper
• 6 yams, peeled and chopped
• 2 cups vegetable broth
• 24 ounces tomatoes, chopped
• 14 ounces garbanzo beans, drained and rinsed
• 14 ounces black eyed peas, drained and rinsed
• 1/2 cup almond or peanut butter, unsweetened natural
• 1½ cup corn
• 6 cups collards, chopped
In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally
Add ginger, garlic, cumin, coriander and red pepper.
Cook and stir for 1 minute.
Mix in yams, vegetable broth, tomatoes, beans and nut butter.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
Serve over brown rice or other whole grain.