6 servings; MFP
2 cups chopped onions
1 tbsp oil
1/2 teaspoon cayenne
1 tbsp diced garlic
2 cups chopped cabbage
210 g dry chickpeas (dried then cooked)
133 g; 3 cups cubed sweet potatoes (small dice)
3 cups tomato juice (1/4 cup tomato paste in 3 cups water)
1 cup apple juice
10 g Better than bullilion
4 g MSG
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 can diced tomatoes
128 g; 1/2 cup peanut butter
Pressure cooker: high for 15 minutes.
Saute onions until soft.
Stir in the cayenne and garlic.
Add the cabbage and sweet potatoes and saute, covered for a few more minutes.
Mix in the juices, salt, ginger, cilantro and tomatoes.
Cover and simmer for 15 minutes until the sweet potatoes are tender.
Add okra and simmer for 5 minutes.
Stir in the peanut butter and simmer gently until ready to serve.
Add more juice or water if the stew is too thick.