Adapted from Cookie + Kate’s “West African Peanut Soup”, this stew is plant-based comfort food. Rich and satisfying, I like to make it thick enough for a fork and serve it with rice and an additional nugget of roasted sweet potato (the white-fleshed one in the photo is a “Japanese” sweet potato and it goes particularly well with this stew made with “jewel” sweet potatoes). I can also see it as a unifying accompaniment to a sheet pan full of oven roasted veggies. I hope you’ll try it!
Sweet Potato and Peanut Stew with Collard Greens
- 2 tbsp olive oil
- 2 sweet potatoes (about 1 pound total), "jewel" variety peeled and diced (1/4-inch)
- 1 onion peeled and diced
- 1 jalapeño seeded and minced
- 3 inches ginger peeled and grated
- 4 garlic cloves minced and mashed with salt, next
- 1/2 teaspoon salt
- 6 oz. tomato paste
- 4 cups vegetable broth Rapunzel bouillon cubes are great! use 2 cubes for 4 cups water
- 2 cups water
- 1/2 cup peanut butter, unsalted and smooth natural-style
- 1 bunch collard greens stems removed, leaves chopped approx. 1-inch pieces
- 1 can (15 oz.) chickpeas drained and rinsed
- chopped peanuts
- sriracha or other hot sauce
- cilantro leaves chopped
- roasted sweet potato
In a large soup pot, heat the olive oil over moderate heat. Add sweet potatoes, onion, and jalapeño, and cook, stirring occasionally with a wooden spoon, until things are softened and tender, about 10 minutes.
Add the ginger, garlic mash, and tomato paste. Stir around and cook until fragrant, a minute or two. Pour in the vegetable broth and water and bring to a boil. Lower heat to maintain a slow simmer, and cook for about 15 minutes.
Ladle about two cups of the hot broth into a small bowl or glass measure. Add the peanut butter and whisk until smooth. Add back to the pot.
Stir the collard greens and chickpeas into the stew and cook for an additional 20 minutes or so, until the stew has thickened and the greens are soft. Serve the stew with chopped peanuts, sriracha or other hot sauce, and a sprinkle of cilantro leaves.