West African Groundnut Stew - alive magazine

Ingredients

• 5 cups (1.25 L) low-sodium vegetable broth
• 1 medium red onion, chopped
• 3 garlic cloves, chopped
• 2 Tbsp (30 mL) minced ginger
• 2/3 cup (160 mL) unsalted natural peanut butter
• 1/2 cup (125 mL) salt-free tomato paste
• 2 cups (500 mL) cooked or canned chickpeas, drained and rinsed
• 2 medium sweet potatoes, cut into 1 in (2.5 cm) cubes
• 6 large collard greens, chopped, with ribs removed
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper
• 1/4 tsp (1 mL) cinnamon
• 1/3 cup (80 mL) chopped peanuts
• 1/3 cup (80 mL) cilantro