African Chickpea Stew

Name: African Chickpea Stew
Yield: Makes 6 cups (1.5 l)
Cuisine: Africa
Ingredients: 2 cups (500 ml) stemmed and chopped collard greens or kale, packed; 4 cups (1 L) water or vegetable broth; 2 cups (500 ml) peeled and diced sweet potatoes; 1 onion, chopped; ½ cup (125 ml) brown rice; 1½ cups (375 ml) cooked or canned chickpeas, drained and rinsed; ¼ cup (60 ml) peanut butter or almond butter; 2 cloves garlic, crushed; ½ teaspoon (2 ml) salt; Tamari (optional); 2 tablespoons (30 ml) lemon juice; Chili sauce or hot sauce (optional)

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

The creamy sauce in this nutrition-packed stew comes from peanut butter. If you prefer, use almond butter instead.

Ingredients

4 cups (1 L) water or vegetable broth
2 cups (500

Africa
Main course
Vegan
Gluten-free

Method

Put the water, sweet potatoes, chickpeas, onion, rice, garlic, and salt in a large saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 45 minutes.

Put the peanut butter in a small bowl. Add ½ cup of the liquid from the stew and stir well to make a smooth paste. Stir into the stew along with the collard greens and cook