Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 (1 inch) ginger, peeled and minced
- 1 teaspoon cumin seeds
- 1/2 teaspoons red pepper flakes, crushed
- 3 cups water
- 2 sweet potatoes, peeled and diced
- 4-6 cups collard greens, chopped, discarding stems
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can tomatoes, diced with juice
- 1 cup roasted peanuts
- 3 tablespoons peanut butter (natural, unsweetened), chunky or smooth
- Salt
- Pepper
How to Make
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Step 1: In a large pot or saucepan over medium heat and the oil and then add the next 5 ingredients (-red pepper flakes) and saute for 3-5 minutes or until softened.
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Step 2: Stir in water and next 5 ingredients (-peanuts) and bring to a boil and then reduce heat to a simmer, covered and let simmer for 15-20 minutes or until potatoes are render.
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Step 3: Stir in peanut butter and season with salt and pepper.
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Step 4: Serve over rice and serve with hot sauce, if desired.
We hope you enjoy this recipe!
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