Ingredients
Equipment
Method
- Warm the oil in a large heavy pot over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic and ginger for 1 minute. Add cayenne, paprika, coriander, cumin, cinnamon and nutmeg; stir for 60–90 seconds without letting the spices scorch.
- Add the tomato paste and cook, stirring, for 2–3 minutes. Pour in the crushed tomatoes and broth, then add sweet potatoes and minced dates. Bring to a gentle boil, lower the heat and simmer about 20 minutes, until the sweet potato cubes are fork-tender.
- Ladle about 1/2 cup of the hot liquid from the pot into a heatproof bowl. Whisk in the peanut butter until smooth, then stir that mixture back into the stew. This liquid comes from the measured broth in the pot; do not add another half cup of broth.
- Add the tamari and chickpeas. Simmer gently, uncovered, for 10–12 minutes, stirring often, until creamy and well combined. Lower the heat if the peanut mixture catches on the bottom. Add a little water only if needed to keep a stew consistency.
- Stir in the kale and simmer for 3–5 minutes until tender. Add lime juice, then taste for salt, pepper and additional cayenne if desired. Turn off the heat and let the stew stand for 5 minutes.
- Divide into six generous bowls. Add optional cilantro and chopped roasted peanuts just before serving. Rice or flatbread can be served alongside if desired; they are not included in the base nutrition.
Nutrition
Notes
Peanuts and other allergens: Contains peanuts, soy from tamari and chickpeas (a legume). Check the broth, tamari, peanut butter and all packaged ingredients for vegan, gluten-free and household allergen suitability.
Heat: Begin with 1/2 teaspoon cayenne; the original stronger option is up to 1 1/2 teaspoons. Increase gradually after tasting. Spice strength varies; there is no guaranteed sequence or duration of heat for every person.
Texture: Whisk the peanut butter with hot broth from the pot before adding it. Keep the finished stew at a gentle simmer and stir along the bottom. Sweet potato size affects cooking time.
Variations: Butternut squash can replace the sweet potato, spinach can replace kale, and white beans can replace chickpeas. Almond butter changes the flavor and adds a tree-nut allergen. A splash of coconut milk makes a richer variation. Nutrition changes with these substitutions.
Storage: Refrigerate promptly in shallow covered containers at 40°F (4°C) or colder for 3–4 days. Freeze portions for up to 3 months for best quality. Thaw in the refrigerator, reheat to 165°F (74°C) and loosen with a little water if needed.
Timing and serving: Allow about 75 minutes including chopping, simmering and the five-minute rest. Six servings means one-sixth of the batch. Optional garnishes, extra cayenne, added water and serving accompaniments are excluded from the base nutrition.
