African Chickpea Stew from The Kick Diabetes Cookbook by Brenda Davis

Ingredients

• 4 cups (1 L) water or vegetable broth
• ½ teaspoon (2 ml) salt
• ¼ cup (60 ml) peanut butter or almond butter
• ½ cup (125 ml) brown rice
• 2 cloves garlic, crushed
• 1½ cups (375 ml) cooked or canned chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cups (500 ml) peeled and diced sweet potatoes
• Chili sauce or hot sauce (optional)
• Tamari (optional)
• 2 cups (500 ml) stemmed and chopped collard greens or kale, packed
• 2 tablespoons (30 ml) lemon juice