West African Peanut Stew

akukskitchen.com

Adapted from Fresh off the Grid and from the Simply in Season cookbook

Prep time: 15 minutes

Cook time: In a slow cooker, 8 hours. On a stove top, 30 minutes. In an Instant Pot, 30 minutes.

Total time: 8 hours and 15 minutes, or 45 minutes

Serves 4 - 6

Ingredients

2 tablespoons olive or coconut oil

1 medium onion, diced

2 cloves garlic, minced

1 large sweet potato

2 cups chicken or vegetable broth (use vegetable for vegetarians or vegans)

14 oz. whole canned tomatoes (can use diced also)

1/4 cup (heaping) creamy peanut butter (salted, without added sugar or oil)

2 teaspoons chili powder (I use this blend so it's not too spicy for my kids)

1 teaspoon salt

14 oz. (1 can, or just under 2 cups) chickpeas

2 cups kale, chopped, with thick stems removed

1-2 tablespoons apple cider vinegar

Extra salt as needed

Optional toppings: cilantro, sour cream, chopped peanuts, lime, fried egg or chicken

Optional proteins: sausage, bacon, egg or chicken

Rice or polenta, as needed, if you'd like to serve the stew over one of these

In a Slow Cooker

1. Combine all ingredients except kale and vinegar in a slow cooker, mix, and turn on high. Cook for 6-8 hours.

2. Thirty minutes before you plan to serve it, add kale.

3. When ready to serve, turn off heat and stir in apple cider vinegar. Add salt if needed. Serve with above toppings.

On a Stovetop

1. Heat oil over medium to medium high heat in a large Dutch oven or pot with lid. Saute onion for about 5 minutes until soft, then add in garlic and stir for 1-2 minutes.

2. Add sweet potato, tomatoes, broth, peanut butter, chili powder and salt. Bring to a boil, cover and simmer over medium or medium low heat until potatoes are soft, about 15 minutes.

3. Stir in kale and cook until wilted, about 5 minutes.

4. Turn off heat and add apple cider vinegar. Taste and adjust salt if necessary. Serve with above toppings.

In An Instant Pot

1. Set Instant Pot to sauté. Sauté onion and garlic in olive oil until soft, about 5 minutes.

2. Add remaining ingredients except apple cider vinegar. Lock lid and set vent to "sealing."

3. Cook on high pressure for 15 minutes. Allow pressure to release naturally.

4. Unlock lid and stir in apple cider vinegar. Serve with toppings.