Ingredients
4
4 servings
- •1 tablespoon vegetable oil, or as needed
- •4 cups vegetable stock, divided
- •1 onion, finely chopped
- •2 cloves garlic, minced
- •2 cups peeled and diced sweet potatoes
- •1 cup chickpeas, drained
- •1 cup uncooked brown rice
- •0.25 teaspoon salt
- •0.25 cup peanut butter
- •2 cups chopped kale, stems removed
- •2 tablespoons lemon juice
- •1 tablespoon soy sauce
- •1 teaspoon hot pepper sauce, or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
- Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
- Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.
Nutritional Facts
Per 4 servings
- Calories: 483
- Carbohydrate: 78g
- Fat: 14g
- Fiber: 9g
- Protein: 14g
- Sugar: 7g
Related Recipes
African Chicken Stew
West African Peanut Stew
African Sweet Potato Stew
African Cabbage Stew
North African Beef Stew
African-Style Oxtail Stew
Powerhouse African Yam Stew
Ashley's African Peanut Soup
West African Jollof Rice
Vegan African Peanut Stew in the Instant Pot
African Curry
