Description
Vegan peanut stew made with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve by itself or over grains!
Ingredients
- 1 tsp avocado oil
- 1 small white or red onion, diced
- 4 cloves garlic, thinly sliced
- 1 tsp ground ginger
- 1 ½ tsp chili powder
- ½ tsp Himalayan sea salt
- 2 sweet potatoes, peeled and diced
- 3–4 large carrots, peeled and diced
- 4 cups low-sodium vegetable broth
- 2 14-oz. can diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup Georgia Grinders Creamy Organic Peanut Butter
- 2 15-oz. cans of chickpeas, drained and rinsed
- 1 small bunch of collard greens, stems removed and sliced into thin strips
- fresh herbs, for serving
Instructions
- Heat the avocado in a large pot on the stovetop over medium heat. Once it’s warm, add in the onion and cook until it’s fragrant and translucent, stirring occasionally, about 5 minutes. Add in the sliced garlic and cook for an additional minute, until the garlic is fragrant.
- Next, add in the ground ginger, chili powder, salt, sweet potato, and carrots and stir to combine.
- Add in the vegetable broth, diced tomatoes, and tomato paste and stir again to combine. Bring the mixture to a boil over high heat, then cover and reduce the heat to medium low and simmer for ~20 minutes.
- Remove the lid and stir in the peanut butter. Continue to simmer over medium low, uncovered, for about 10 minutes, to allow the flavors to meld and the peanut butter to melt into the base.
- Stir in the chickpeas and collard greens and continue to simmer, uncovered, for an additional 5-10 minutes, until the greens are just softened and wilted.
- Serve the soup immediately with fresh herbs.
- Store leftovers in an airtight container for up to one week and reheat before serving.
Notes
Recipe adapted from The Full Helping: Power Plates
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free