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?West African Peanut Stew with Chickpeas, Sweet Potato and Collards? (Oil-free + good fat from peanut butter.) I’ve been wanting to post this delicious stew for a while but wanted to get my recipe just right. I’m happy with it now?. ?Do you know…some people actually called the police about their IG being down! There was a tweet from police asking people to stop calling them about their Instagram!!!? Still not sure if my feed is back to normal yet but no plans to call the police any time soon?. Happy Saturday my IG friends and it’s nice to have you back?.
?Recipe: 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 you prefer to use olive oil, add the garlic later with the spices.) Add 1 tsp cumin, 2 tsp coriander, 1/4 tsp cinnamon and cook another 30 seconds. Add 2 sweet potatoes (chopped into about 1-inch pieces), 3 tbsp tomato paste, 4 cups vegetable broth and 1/2 cup unsweetened peanut butter. Mix well while heating to help dissolve the peanut butter. Bring to a boil before reducing heat and simmer until sweet potato is fork tender, about 20 minutes. (Optional: transfer half of stew to blender, including half of the cooked sweet potato, and blend on high until smooth. Transfer back to pot with remaining stew.) Add about 2 cups (or more if preferred) cooked chickpeas and some chopped collard greens. Heat a couple more minutes until chickpeas warmed through and collards just wilted. Add salt and black pepper to taste. Serve with chopped peanuts and maybe….more chopped jalapeños ?.
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