Description
This West African peanut stew is nutty, savory and spicy. In short, delicious!
Ingredients
Scale
Stew Ingredients
- 1 tablespoon vegetable or grapeseed oil
- 1 thumb size piece ginger, peeled and minced
- 4 garlic cloves, minced
- 2–3 Thai chili (birds eye chili), finely chopped, or 2 jalapeño peppers, finely chopped
- 1 red onion, finely chopped
- 1 1/2 teaspoon salt
- 1/4 cup tomato paste
- 2 teaspoons garam masala powder
- 2/3 cup natural peanut butter
- 6 cups vegetable broth
- One 14-oz can chickpeas, drained
- 1 bunch collard greens or kale, chopped
- Chopped peanuts for garnish
- Cooked white or brown rice, for serving (optional)
For more depth of flavor, add while cooking:
- 1 chicken bouillon cube (optional)
- 1 tablespoon granulated sugar (optional)
Instructions
- In a large pot over medium high heat, add oil, ginger, garlic, chili, red onion and salt and cook for 3-4 minutes, until garlic becomes fragrant.Â
- Add tomato paste, garam masala and stir. Add peanut butter and vegetable broth and stir.Â
- Bring to a boil and add chickpeas and collard greens. Lower the heat to a bubbling simmer. Partially cover and cook for 40 minutes.Â
- Top with chopped peanuts and serve with rice.Â
Notes
This West African peanut soup / stew will keep in the fridge for up to 5 days in an airtight container.
